INGREDIENTS

INSTRUCTIONS

To extract juice, cut crowns off pomegranates and score peel of each in
several places. Immerse pomegranates, one at a time, in cool water in a
large bowl; break into sections and separate seeds. Skim off floating peel
and membrane; discard. Drain seeds.
In a 5- to 6-quart kettle on high heat, combine seeds and 1/2 c. water.
Cover and cook until seeds are soft when pressed, about 10 minutes.
Set colander lined with cheesecloth in a bowl.  Pour in seeds and liquid.
Tie cloth closed. Wearing rubber gloves, squeeze bag to extract remaining
juice. Measure; you need exactly 4 cups (if amount is short, add water).
If using liquid pectin, combine pomegranate juice, lemon juice, and sugar
in an 8- to 10-quart kettle; bring to a boil over medium-high heat. Add
liquid pectin and bring to a boil that cannot be stirred down. Boil,
stirring, for exactly 1 minute.
If using dry pectin, combine pomegranate juice, lemon juice, and pectin.
Bring to a boil over medium-high heat. Stir in sugar and bring to a boil
that cannot be stirred down; boil, stirring, exactly 2 minutes.
Pour hot jelly to within 1/4 inch of rim of hot, sterilized, 1- or 2-cup
canning jars.  Wipe rims and put hot lids and rings in place. Set jars on a
rack in a deep kettle; add boiling water to cover. Bring to simmering;
simmer 10 minutes.  Cool jars on a towel for 2 days. Makes about 7 cups.
From: connally@vms.cis.pitt.edu on rec.food.recipes
Posted to EAT-L Digest 21 Sep 96
Date:    Sun, 22 Sep 1996 15:22:04 -0500
From:    LD Goss <ldgoss@METRONET.COM>

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