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Recipe: Pomegranate Jelly

Preserving - Jams, Jellies
Pomegranate Jelly

3 1/2 cups pomagranate juice
1 pkg. powdered pectin
5 cups sugar

Measure juice in a 6 quart saucepan. Add pectin. Bring to a boil.Add sugar, and mix well. Bring to a full rolling boil. Boil hard for 2 minutes. Add 1/4 tsp. butter or margarine to prevent foaming. Skim any foam that may have formed, pour into jars, process in water bath for 5 minutes.
MsgID: 205081
Shared by: Linda Lou,WA
In reply to: ISO: pomegranate / crabapple jellies
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: pomegranate / crabapple jellies
  junell nichols
2 Recipe: Pomegranate Jelly
  Linda Lou,WA
3 Recipe: Crabapple Jelly
  Linda Lou,WA
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