Saturday, October 23, 2010
3 3/4 cups pomegranate juice (approx. 4 lbs or 10-12 poms)
1 pkg. pectin (use sure-jell, not mpc)
4 1/2 cups sugar
Sterilize jars and lids. Strain juice, add pectin to juice. Heat to boil. Add sugar and boil 2 minutes. Skim, and fill jars to within 1/8". Invert 2-3 minutes. Turn upright. Cool.
DO NOT double this recipe!
Makes (6) 1/2 pints
I don't know about you, but not BWB jelly, especially for gifts, does not appeal to me. It is too easy for whatever to start growing in jelly. I will be using this recipe instead. I'll use Pomona Pectin and a BWB canner.
Pomegranates - 8 or 9 large fully ripe pomegranates (or 5 cups prepared juice) That also about 5 lbs of fresh pomegranates. If you want to start with pomegranate juice (5 cups bottled, without sugar added or reconstituted from frozen, without sugar.
Lemon juice - The Ball Blue Book recipe does not include lemon juice, but adding 1/4 cup per batch can help improve the set and reduce spoilage.
Sugar - About 4.5 cups of dry, granulated (table) sugar.
More later. Stay tuned...