recipe
Jams and Jellies

Pomegranate Jelly

Rich in antioxidants, pomegranates are an excellent fruit for making jelly.

Ingredients:

Makes about 6 x 250 ml jars.

  • 5 lbs (2.3 kg) pomegranates
  • 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
  • 5 cups (1250 ml) granulated sugar

Directions:

  • To juice pomegranates, roll room-temperature fruit on a counter top, pressing it firmly to soften without breaking the skin. Holding the pomegranate over a fine sieve, set over a bowl; use a sharp knife to cut out blossom (crown) end, including the pith. (Juice will begin to squirt out as soon as you puncture the skin.) Using your hands, squeeze juice and seeds into sieve. Open the fruit, and using a small spoon, scrape remaining seeds into sieve. Use the back of a large spoon to press out any remaining juice from seeds.
  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Measure sugar; set aside.
  • Measure 3-1/2 (875 ml) cups juice into a large deep stainless steel saucepan. Whisk in BERNARDIN® Original Pectin until dissolved and add 1/2 tsp (2 ml) butter or margarine to reduce foaming, if desired.
  • Over high heat, bring mixture to a full rolling boil. Add all the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Remove from heat; skim foam if necessary.
  • Quickly ladle hot jelly into a hot jar to within 1/4 inch (.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining jelly.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.
  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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