Zutaten für Pomegranate Jelly
- Pomegranate Juice
- Sugar
- Certo
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Zubereitung von Pomegranate Jelly
- Sterilize 8 (1/2-pint) jars, lids, and rings in boiling water for 10 minutes.
- In a large 6-8 quart saucepan, combine 4 cups pure pomegranate juice (Pom brand recommended).
- Add 1/2 cup water if the juice is too thick, for better setting. Pure pomegranate juice is preferred.
- Stir in 6 cups (3 pounds) granulated sugar.
- Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching.
- Add 1 box (1.75 oz) liquid pectin (such as Certo).
- Continue to stir vigorously.
- Bring the mixture back to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam with a large metal spoon.
- Immediately ladle the hot jelly into the sterilized jars, leaving 1/4 inch headspace at the top.
- Wipe the rims of the jars clean with a damp cloth.
- Seal jars with lids and rings, using a proper sealing method.
- Immediately invert the jars onto a towel and let them sit for 24 hours to cool and seal.
- After 24 hours, turn the jars upright and check for a proper seal. The lids should be concave and not flex.
- For alternative jars or glasses, pour a thin layer of melted paraffin wax over the hot jelly before sealing.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
388g
Fat
0g
Carbs
34g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein Healthy 5 Ingredients Or Less Jellies Canning Condiments Etc Fruit Easy Kid Friendly Low Fat Stove Top Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Toddler Friendly Low In Something Brunch Equipment Number Of Servings Technique
