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Canning pomegranate jelly is fun and easy. You use store-bought pomegranate juice to make it, so there’s no messing around with straining the juice from pomegranate fruits.
4 c. pomegranate juice
4 1/2 c. sugar
1 pkg. or 6 tbsp. powdered pectin
1/4 c. lime juice
1/4 tsp. butter
Combine the pomegranate juice and lime juice in a large stock pot. Sprinkle the pectin on top of the juice mixture and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute.
Add the butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute.
Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving 1/4 inch head space, and process in boiling water canner for 10 minutes.
Yield: 3 pints or 6 half-pints
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