Pomegranate Jelly 3 1/2 c Pomegranate juice
1/2 c Lemon juice
7 1/2 c Sugar
1/2 Bottle liquid pectin
To prepare juice, separate and crush ed- ible portions of 10 to 12 fully
ripe fruits. Do not remove seeds. Place fruit in dampened jelly cloth or
bag and squeeze out juice. Small amount of water may be added, if needed,
to obtain the required amount of juice. Measure sugar and juice into a
large saucepan and mix. Bring to a boil over high heat, and at once add
pectin, stirring con- stantly Bring to a full rolling boil (one that cannot
be stirred down) and boil for 1/2 minute. Remove from fire, skim, and pour
quickly into sterile glasses. Add paraffin. Yields 11 6-ounce glasses.
(Note: If desired, pomegranates may be cut in half and the juice extracted
on an orange- juice squeezer. Jelly made this way will not be as clear as
that put through a jelly bag.)
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