| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jelly, Canning | 11 | Servings | ||
INGREDIENTS
| 3 1/2 | c | Pomegranate juice |
| 1/2 | c | Lemon juice |
| 7 1/2 | c | Sugar |
| 1/2 | Bottle liquid pectin |
INSTRUCTIONS
To prepare juice, separate and crush ed- ible portions of 10 to 12 fully ripe fruits. Do not remove seeds. Place fruit in dampened jelly cloth or bag and squeeze out juice. Small amount of water may be added, if needed, to obtain the required amount of juice. Measure sugar and juice into a large saucepan and mix. Bring to a boil over high heat, and at once add pectin, stirring con- stantly Bring to a full rolling boil (one that cannot be stirred down) and boil for 1/2 minute. Remove from fire, skim, and pour quickly into sterile glasses. Add paraffin. Yields 11 6-ounce glasses. (Note: If desired, pomegranates may be cut in half and the juice extracted on an orange- juice squeezer. Jelly made this way will not be as clear as that put through a jelly bag.) Recipe by: Arizona Magazine 10/94 Posted to MC-Recipe Digest V1 #987 by Walt Gray <waltgray@mnsinc.com> on Jan 06, 1998
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