Pomegranate Jelly

Pomegranate Jelly

Time: 45 mins

Ingredients

• 5 cups pomegranate juice (10 pomegranates) or 5 cups bottled pure pomegranate juice
• 7 cups sugar
• 1 (3 ounce) envelope Certo, liquid fruit pectin

Directions

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