POMEGRANATE JELLY: A GEM OF A RECIPE
While you could make this garnet-colored (my birthstone!) jelly with bottled pomegranate juice, it's better with fresh. And not all that difficult.
Juicing a pomegranate is pretty easy — remove the seed (arils) first using the POM Wonderful method learned at the International Food Blogger's Conference. Watch the video here.
It takes two pomegranates to yield a cup of juice. Two of these behemoths produced about a cup and third. You'll need 4 cups of pomegranate juice, so plan on at least 8 good size fresh, plumb, unblemished fruits.
Once you've separated the seeds from the skin and pith, run them through your food processor for at least a minute. The little buggers are surprisingly resilient. Total liquidation, not just sludge.
Strain through a sieve.
4 c. fresh pomegranate juice
4 T. fresh lemon juice
6 c. sugar
1 3 oz. pouch Certo
Note: This jelly seemed to be especially foamy so make sure you use a deep pot to prevent boil-overs.
Combine the pomegranate juice, lemon juice and sugar in your pot. Bring to a boil. When it's roiling full on, add the Certo and boil hard for a minute longer. (Don't you love "boil hard"? Sounds so severe.)
Ladle the jelly into sterile jars and lids, and process in a boiling water bath for 5 minutes. Makes 8 1/2 pint jars.
And there you have it!!
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