Pomegranate Jelly


I love me some pomegranates at this time of year, so I saw no reason not to try to make some pomegranate jelly.  You could probably spend the better part of a day juicing pomegranates if that's something that would tickle your fancy, however I opted to go with bottled "Pom" juice.  

Part of my purpose in making my own was to use less sugar, so I only put in one cup.  (If you want to do the same, finding "no-sugar" pectin is very important.)  The resulting jelly is only a little sweet, and has an almost wine-y flavor.  It's not bad on toast, but I think it's going to really shine as a sauce to put over meat.

Because the recipe was sort of hard to find:
  • 4 cups of pomegranate juice 
  • 1 package of Sure-Jell No Sugar Needed Pectin
  • 1 cup of sugar
Put juice and pectin in a large stock pot.  Over high heat and stirring constantly, bring to a boil that cannot be stirred down.  Add sugar and boil hard for one more minute, stirring constantly.  Ladle into hot sterilized jars, and process.  (There are directions for that part at the link above, or in the insert that will come with your pectin.)  Mine made four eight-ounce jars, plus a teeny bit extra for instant gratification taste-testing.