Serves: 5
Total Calories: 864
Combine pomegranate seeds in kettle and cook until soft. Set a colander lined with cheese cloth into a bowl pour in seeds and liquid tie closed. With rubber gloves squeeze juice through cheese cloth. Four cups of liquid are needed add water if necessary. Combine juice with lemon juice, sugar, and dry pectin. Boil, stirring for 2 minutes. Pour hot jelly into canning jars. Place on rack in kettle and cover with hot water. Bring to simmer for 10 minutes cool.
This Pomegranate Jelly recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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