The last time I made this jelly, I used powdered pectin because that is
all they had. The jelly did not set, so I threw it out. That had never
happened to me before. :-( This time it came out fine.

Becca


Pomegranate Jelly
Makes 5 cups

2 cups fresh pomegranate juice, about 4 large
4 cups sugar
¼ tsp. butter
1 to 2 pouches (3 oz) liquid pectin

Add juice to a 5 quart saucepan; stir in sugar. Add butter, which helps
reduce foaming. Stirring constantly, bring mixture to a full rolling
boil over high heat. Quickly stir in pectin. Return to a full boil; boil
exactly 1 minute. Remove from heat; skim off any foam. Immediately pour
into hot, sterilized canning jars within 1/8 inch of the top; cover with
hot, sterilized lids. Cool. To make jelly shelf-stable, process filled
canning jars according to instructions from jar manufacturer.

Becca wrote:
> The last time I made this jelly, I used powdered pectin because that is
> all they had. The jelly did not set, so I threw it out. That had never
> happened to me before. :-( This time it came out fine.
> Becca
>
>
> Pomegranate Jelly
> Makes 5 cups
>
> 2 cups fresh pomegranate juice, about 4 large
> 4 cups sugar
> ¼ tsp. butter
> 1 to 2 pouches (3 oz) liquid pectin
>
> Add juice to a 5 quart saucepan; stir in sugar. Add butter, which helps
> reduce foaming. Stirring constantly, bring mixture to a full rolling
> boil over high heat. Quickly stir in pectin. Return to a full boil; boil
> exactly 1 minute. Remove from heat; skim off any foam. Immediately pour
> into hot, sterilized canning jars within 1/8 inch of the top; cover with
> hot, sterilized lids. Cool. To make jelly shelf-stable, process filled
> canning jars according to instructions from jar manufacturer.
How do you juice a pomegranate Becca? I've never tried but remember an
aunt of mine making some really fine pom jelly many years ago.