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Ingredients: (makes 5 cups)
- 2 cups fresh pomegranate juice (about 4 large pomegranates)
- 3 oz brandy
- 4 cups sugar
- 1/4 tsp butter
- 1 - 2 pouches (3 oz) liquid pectin**
Add pomegranate juice and brandy to a 5 quart non-reactive saucepan; stir in sugar. Stirring constantly, bring mixture to a full boil over high heat. Quickly stir in pectin. Return to a full boil; boil exactly 1 minute.
Remove from heat; skin off any foam. Immediately pure into hot, sterilized canning jars within 1/8 inch of the top; cover with hot, sterilized lids.
Cool, then refrigerate. To make jelly shelf-stable, process filled canning jars according to instructions from jar manufacturer.
** One pouch of liquid pectin makes a softer jelly; two bags of liquid pectin makes a firmer jelly similar to the purchased product. (Source: Pomegranate Council/Cocktail Times.com)
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