pomegranate jelly recipe

(for Aunt Lucie)

makes about 6 (8 oz) half pints

you'll need:

3 1/2 cups prepared or bottled pomegranate juice

1 (1.75) pkg fruit pectin

1/2 tsp butter (optional)

5 cups sugar

6 (8 oz) half pint glass preserving jars with lids and bands

directions:

1.  Prepare boiling water canner.  Heat jars in simmering water until ready for use.

2.  Place pomegranate juice in a 6 to 8 quart saucepan.  Gradually stir in pectin.  Add up to 1/2 tsp butter to reduce foaming, if desired.  Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

3.  Add entire measure of sugar, stirring to dissolve.  Return mixture to a full rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.

4.  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Wipe rim.  Center lid on jar.  Apply band until it fits fingertip tight.

5.  Process in a boiling water canner for 10 minutes (making sure to adjust this time for altitude).  Remove jars and cool.  Check lids for seal after 24 hours.