Ingredients for Crimson Pomegranate Jelly
- Pomegranates
- Pomegranate Arils
- 1/4 cup lemon juice (freshly squeezed)
- Powdered Fruit Pectin
- Granulated Sugar
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How to Make Crimson Pomegranate Jelly
- If using fresh pomegranates: Score each pomegranate and submerge in a bowl of water. Break apart under water to release the arils. The arils will sink, and the membrane will float. Strain and reserve arils.
- Reserve 1/2 cup of pomegranate arils and set aside for garnish.
- If using fresh pomegranates, prepare the juice. (For 2 cups of juice, you'll need approximately 4-6 large pomegranates. Cut them in half and juice using a citrus reamer or juicer. Strain through a cheesecloth-lined strainer or sieve.)
- In a 6-quart saucepan or Dutch oven, combine the pomegranate juice, lemon juice, and liquid pectin.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Add the sugar all at once and stir continuously until completely dissolved.
- Return to a full rolling boil and boil for exactly 1 minute over medium-high heat, stirring constantly.
- Remove from heat and skim any foam from the surface of the jelly.
- Immediately ladle the hot jelly into sterilized half-pint canning jars, leaving 1/4 inch headspace.
- Sprinkle reserved pomegranate arils over the top of each jar.
- Wipe jar rims clean, seal with lids and rings, and process in a boiling water bath for 10 minutes (adjust according to your altitude).
- OR, if not canning, cover jars tightly with lids and allow to cool completely at room temperature (at least 45 minutes).
- Once cooled, refrigerate for at least 1 hour before serving.
- Refrigerate for up to 4-6 weeks or freeze for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1906g
Fat
3g
Carbs
172g
