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Recipe for Pomegranate Jelly

      From Quick & Delicious Canning, Pickling and Preserving by Johna Blinn 1987

      Ruby's Pomegranate Jelly
      Makes 11 eight-ounce glasses

      12 large pomegranates, washed
      2 to 4 tablespoons fresh lemon juice
      7 1/2 cups sugar
      1 bottle (6 ounces) liquid fruit pectin
      1. Cut fruit into pieces; mash with a wooden spoon to extract juice.
      2. Put fruit in a jelly bag; squeeze out juice.
      3. Measure juice, adding enough water to make 1 quart
      4. Add lemon juice and sugar to liquid in a large saucepan; bring to a boil over high heat, stirring constantly.
      5. Add pectin; bring mixture to a full rolling boil. Boil hard 1 minute, stirring constantly.
      6. Remove from heat; skim and pour into hot sterilized jelly glasses.

      So at this point I say adjust lids and bwb for about 10-15 minutes lol