Pomegranate Jelly

Recipe courtesy of the Pomegranate Council.

Recipe Ingredients:

2 cups fresh pomegranate juice (about 4 large pomegranates)
4 cups granulated sugar
1/4 teaspoon butter
1 to 2 (3-ounce) pouches liquid pectin*

Cooking Directions:

1. Add juice to a 5 quart non-reactive saucepan; stir in sugar. Add butter. Stirring constantly, bring mixture to a full boil over high heat. Quickly stir in pectin. Return to a full boil; boil exactly 1 minute.
2. Remove from heat; skim off any foam.
3. Immediately pour into hot, sterilized canning jars within 1/8-inch of the top; cover with hot, sterilized lids. Cool completely, then refrigerate. (Note: To make jelly shelf-stable, process filled canning jars according to instructions from jar manufacturer.)

Makes about 11 (8-ounce) jars.

*1 pouch of liquid pectin makes a softer jelly; 2 bags of liquid pectin makes a firmer jelly similar to the purchased product.

Recipe and photograph courtesy of the Pomegranate Council.