This was a good year for our little pomegranate tree.
It was also a good year for the birds that discovered the little pomegranate tree.
Thankfully I was able to steal away from the birds enough pomegranates for a few batches of jelly.
I usually use a simple recipe from a lovely book called, The Glass Pantry, by Georgeanne Brennan. This book would make a wonderful gift for any friend who enjoys canning; the photographs are gorgeous. However, this year I tried a new recipe that seemed to set a little better. Here’s the recipe with a few of my modifications.
4 cups of pomegranate juice
1 package of dry fruit pectin
1/3 cup bottled lemon juice
5 cups of sugar
1. Cut pomegranates in half. Squeeze each half in your juicer. Place juice in large jar and save mash in a large bowl. I like to use a food press to get every drop of juice. Hang a jelly bag over a bowl. Strain all the juice through the jelly bag. Let the strained juice sit overnight in the refrigerator. Toss the mash in your composter.
2. The next morning, you will notice a separation of juice and dregs. I don’t use the dregs in my jelly. Start your water bath canner heating up your water. I have to use bottled or spring water because our tap water is very hard. The hard water will give my canning jars a terrible white film. Start warming up another small saucepan of water for the lids.
2. Pour 4 cups of juice into a stainless steel, heavy-bottomed pot. Add the pectin and lemon juice and stir for several minutes to dissolve the pectin thoroughly. Place pot over medium heat and bring to a boil, stirring constantly.
3. Add the sugar and continue to stir constantly until the mixture is a rolling boil. Boil for 2 minutes, then begin to test for jell point. Alternatively, use a candy thermometer. Jelly is done when it reaches 220°.
4. Remove from heat. Ladle or pour hot jelly into prepared hot jelly jars to 1/2 inch from the top. Wipe the rims of the jars clean with damp cloth. Cover with lids and then the rings, finger tight.
5. Process in water bath canner for 10 minutes. Remove and enjoy the pop of the jar lids. Label, remove rings and store jars in a cool, dark place.
Pomegranate jelly in the cupboard makes me very happy.