*  Exported from  MasterCook  *

                            Pomegranate Jelly

Recipe By     :
Serving Size  : 7    Preparation Time :0:00
Categories    : None

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      lg            Pomegranates
   3      oz            Liquid pectin -OR-
   2      oz            Dry pectin
   2      tb            Lemon juice
   6      c             Sugar

To extract juice, cut crowns off pomegranates and score peel of each
in several places. Immerse pomegranates, one at a time, in cool water
in a large bowl; break into sections and separate seeds. Skim off
floating peel and membrane; discard. Drain seeds.

In a 5 to 6 qt kettle on high heat, combine seeds and 1/2 cup water.
Cover and cook until seeds are soft when pressed, about 10 minutes.

Set colander lined with cheesecloth in a bowl. Pour in seeds and
liquid. Tie cloth closed. Wearing rubber gloves, squeeze bag to
extract remaining juice. Measure; you need exactly 4 cups. If amount
is short, add water.

If using liquid pectin, combine pomegranate juice, lemon juice, and
sugar in an 8 to 10 qt kettle; bring to a boil over medium-high heat.
Add liquid pectin and bring to a boil that cannot be stirred down.
Boil, stirring, for exactly 1 minute.

If using dry pectin, combine pomegranate juice, lemon juice, and
pectin. Bring to a boil over medium-high heat. Stir in sugar and
bring to a boil that cannot be stirred down; boil, stirring, exactly
2 minutes.

Pour hot jelly to within 1/4" of rim of hot, sterilized, 1 or 2 cup
canning jars. Wipe rims and put hot lids and rings in place. Set jars
on a rack in a deep kettle; add boiling water to cover. Bring to
simmering; simmer 10 minutes. Cool jars on a towel for 2 days.

Yield: 7 Cups

Posted by: connally@vms.cis.pitt.edu on rec.food.recipes


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