Pomegranate Jelly

Ingredients

This is my Gramma Dora’s Pomegranate Jelly Recipe – it’s written with her notes, so you can make it just right, like she does.  She uses fresh pomegranate juice, but store-bought is fine, just be certain it’s 100% pomegranate juice. There are two ways to seal the jelly – Gramma uses  the wax method. And Gramma’s way is, of course, the best. People wouldn’t beg for her recipe if it wasn’t – KC

4 cups pomegranate juice
5 measured 1/2 cups of sugar (or 2 1/2 cups total – 10 pounds of sugar = 4 recipes)
1 pkg. pectin (I use Sure Jell)

Directions

Measure sugar into a bowl and set aside.  Pour dry pectin into juice in a large saucepan (soup pan is best) and dissolve (works faster if you warm the juice a bit).  Set over high heat and bring to a boil, stirring constantly.  Add sugar all at once and keep stirring.  When it comes back to a boil, time it for one minute.  Remove from heat.  Set clean jars in hot water bath – about halfway up the jar.  Skim foam off top and pour or ladle jelly into jars.

Finish #1 – Have lids and rings hot (I put them in a large saucepan over low heat).  Dry the lids and rings and put them on the jars immediately, tighten and turn the jars upside down on counter top or other flat surface for 30 minutes.  Turn jars right side up and listen for the “pop” that tells you it’s sealed.

Finish #2 – Remove the jars from the water bath, cover loosely with waxed paper and let cool.  Pour paraffin wax on top, let cool and add lids and rings.

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