Pomegranate Jelly Chef John's Recipe
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| Pomegranate Jelly |
"This unusual jelly has a variety of purposes. It can replace cranberry jelly with turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancakes!"
Ingredients :
- 4 cups pomegranate juice
- 7 1/2 cups white sugar
- 2 lemons, juiced
- 1 (6 fluid ounce) container liquid pectin
Instructions :
| Prep : | Cook : 176M | Ready in : |
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- Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Notes :
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