Lisa Atwood, Rebecca Courchesne, Rick Field

Pomegranate Jelly

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Preparation info
  • Makes

    5

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

If you or a neighbor is lucky enough to have a pomegranate tree, this is a wonderful way to use the juice. Purchased pomegranate juice can be used as well. It contains less pectin than fresh pomegranate juice, so it must be reduced further.

Ingredients

  • 4 cups (32 fl oz/1 l) unsweetened pomegranate juice, fresh or purchased (see note)

Method

Have ready hot, sterilized jars and their lids. Place 2 or 3 small plates in the freezer.

In a large nonreactive saucepan over medium-high heat, bring the pomegranate juice to a boil. Add the pectin and return to a boil. Cook, uncovered, stirring frequently, until the liquid is reduced by one-third (to about 5</