Recipe: Pomegranate Jelly

From Sunset's Canning Freezing and Drying

Pomegranare Jelly

3-1/2 cups pomegranate juice, fresh, frozen and thrwed (directions follow), or bottled
1/4 cup lemon juice
1 pkg. (2oz) powdered pectine
4-1/2 cups sugar

Prepare 6 half-pint canning jars. Combine pomegranate juice, lemon juice, and pectin in a 4 or 5 qt. pot. Bring to a boil over med-high heat, stirring constantly. Stir in sugar until well blemded; return to a boil and continue boiling, uncovered and stirring occasionally, for 2 min. Pour hot jelly quickly into prepared jars to within 1/8" of tops. Carefully wipe rims and cap. Makes 6 half pints.

Pomegranate Juice: Cut the crown off each pomegranatr and lightly score the peel lengthwise down the sides in several places. Submerge the scored fruit in a bowl or sink full of cold water and let soak at least 5 min. Holding fruit under water, break sections apart with your fingers and separate the seeds from the pulp; as you work, the seeds will sink to the bottom and the peel and pulp will float. With wire strainer , skim off and discard the peel and pulp.
Whirl about 1-1/2 cups seeds at a time in a blender or food processor until liquidified. Pour through a jelly bag or cheesecloth lined strainer and let juice drain gradually . (Or, to speed the straining, press juice through the cheesecloth; wear rubber gloves to avoid staining hands.) Store in refrigerator up to 5 days, or freeze. You'll get about 3-1/2 cups juice from 7-8 med-sized pomegranates.