Pomegranate Jelly

There are two basic ways to make pomegranate juice from fresh pomegranates.

The first way is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes.

Strain the seeds and put them in a blender. Cover the blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.

The second way to juice a pomegranate is to use a juice press. I have an old fashioned press that I use. I wash the pomegranate and cut it into quarters or halves, depending on how big the pomegranate is.

I then crush the sections with a press and strain the juice through a mesh strainer. I have found that this method takes half the time or less of the first method, but the flavor can be a little more bitter because you are squeezing the peel as well.

To heat the jars for canning, place the empty jars on a metal rack in a large, 16-quart canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water at least 1 inch above the jars and bring to a full rolling boil. Boil the jars for 10 minutes to sterilize them.

Reduce heat to warm to keep the jars hot and ready for canning. 

Wash the lids in hot, soapy water.

Measure the pomegranate juice and lemon juice in a 6-quart pan. Add the pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching.

When you reach a full rolling boil that cannot be stirred down, and add sugar. Return to a boil and boil hard for exactly 1 minute. Remove from heat. Let stand for 1 minute and skim off any foam.

Fill jars, leaving 1/2 inch space between the top of the jelly and the rim of the jars. Wipe rims clean. Set the clean lids on top and screw on the bands fingertip-tight.

If you plan to keep the jelly unrefrigerated, a water bath will give you a tighter seal.

Place the jars, not touching, on the rack in the pot of water that you used to sterilize the jars. The water should cover the top of the jars by at least 1 inch. Bring to a full rolling boil, then boil for 5 minutes. Using canning tongs, remove the jars from the water bath and set them on a clean towel on the counter.

Let the jars cool. Check the seals. The lids should be sucked down (you'll hear a popping noise as the jelly cools).

Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying.

Unopened, sealed jars will keep at room temperature for at least a year, but are best consumed within 12 months.

Unsealed or opened jar will keep for about 3 weeks in the refrigerator.

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