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Pomegranate Jelly

12 Underripe pomegranates baked; strained
1 c Sugar for each cup of juice

Bake in preheated 200-degree oven for an hour or until fruit becomes pulpy and juice flows easily. Strain with out exerting any pressure in a jelly bag or ricer.

Boil the juice and sugar until dissolved. Boil for a few more minutes until it will set. Pour into glass jars and process.

Printer friendly version: Pomegranate Jelly

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