Pomegranate Jelly

Recipe by Nana Lee
READY IN: 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 8 (1/2 pt(1 cup)) jars, with lids and rings.
  • NOTE: see intro for alternate juice source.
  • Peel pomegranates and extract juice.
  • Strain juice through cheesecloth.
  • Add up to 1/2 cup of water if needed.
  • HOWEVER, IT IS BETTER TO USE PURE JUICE.
  • Pour juice into a large pan, 6 to 8 quart.
  • Pan should not be more than 1/3 full.
  • Stir in sugar.
  • Bring juice to a full rolling boil over high heat, stirring constantly.
  • Stir in Certo.
  • Continue to stir.
  • Bring to a full rolling boil (one that will not stir down) and boil hard for 1 minute, stirring constantly.
  • Remove from heat.
  • Skim off foam with large metal spoon.
  • Immediately ladle into hot jelly jars.
  • Leave 1/4 inch space at top of jars.
  • Wipe off any jelly that is on the top of jars, rims and threads. Seal with Dome lids and rings.
  • Immediately invert jars on towel and let stay that way for 24 hours.
  • Set jars upright and test for proper seal.
  • If you are putting jelly into other types of jars or glasses, immediately pour a thin layer of melted wax over hot jelly.
  • Put on covers or cover with Saran Wrap.
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