4c. pomegranate juice
1/4c. lemon juice
1 package powdered pectin
The first thing you have to do is get the arils out. The aril is the fluid filled covering around the seed. The juice around the seed is what you want. There are two methods for getting all the arils out. One is to cut open the top and then pull the pomegranate apart and fish out all the arils, and the other is to cut it open and then submerge the fruit in water before you pull it apart and fish out all the arils. I don't care what anyone tells you, the water doesn't make the arils come out any easier. It just means your standing over the sink, or have to hold your arms at an odd angle over the bowl on the table to do the work. One way or the other, you just have to pluck those little arils out on your own, so do yourself and favor and sit down in a comfortable chair because you have to do this to at least 6 pomegranates to get enough juice for the jelly. After you've gotten the arils out you can fill the bowl with water. Most of the residual white membranes will float to the top, and the arils will sink to the bottom. Fishing those arils out of the pomegranate is a great job for the kids. :)
Drain them off and then put them in a blender.
Pulse on high several times to release the juice.
I had to fill my blender twice to get enough juice.
Then pour into a jelly bag set over a bowl.
A large (8c.) batter bowl comes in handy.
If you don't have a jelly bag you can line a colander with several layers of cheesecloth and then set that over a bowl. I've used that method and it works just as well.
*Please disgregard the boxes of low sugar pectin in the picture. I use regular for this recipe, but I had to search the cabinet for it and I didn't put these away before the photo.
Next you need to let your juice sit overnight so all the sediment will settle to the bottom of the bowl. The sediment will cause your jelly to be cloudy. If you don't mind cloudy jelly, you can skip this step. If you do this though, you need to remember to start with at least 1 cup more juice than the recipe calls for because there will be quite a bit of sediment, as you can see in this picture.
Carefully skim the clear juice off the top and measure out the 4 cups you'll need for your recipe.
Now go get the canner, and everything else you'll need for canning ready, because it doesn't take long for the jelly to cook and be ready to go in the jars.
Measure out your lemon juice and sugar (in separate containers) and have them ready.
Once all your jars, lids, rings, canner, and assorted implements are ready, combine the pomegranate juice, lemon juice, and powdered pectin in a large pot. I know it doens't look like much in the bottom, but as with all jelly, it has to come to a vicious boil so you'll need the room.
Bring to a boil, stirring constantly. This has to be a full boil; one that cannot be stirred down.
Then add all the sugar at once and continue to cook, stirring constantly until it reaches that full boil again.
Begin timing when it reaches a full boil, and boil for 2 minutes.
Pull it off the heat, allow it to settle down and then skim off any foam.
Fill your jars to within 1/4", wipe rims, place lids and rings and put in canner.
Process for 10 min. once the water in the canner reaches a boil and steam is coming out from under the lid.
Allow the jars to sit overnight and then check the seals.
The 4 oz jar wasn't full so I didn't bother processing it. It went straight into the fridge for immediate enjoyment.
I never feel like I can take a picture that accurately depicts the beautiful color of this jelly, but I tried again anyway.
The smaller jar did a bit better.
It only looks a bit cloudy because this was the last that I was scraping out of the pot and some of it was already jellying, so some air bubble got caught in it. Trust me, it didn't affect the taste. :D
I hope you all enjoy this jelly as much as I do.
I've shared this on The Carnival of Home Preserving.