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POMEGRANATE
JELLY
About
20 pomegranates
1 package powdered pectin (1 3/4 ounces)
5 cups granulated sugar
Cut
the pomegranates in half. Put each half
in an orange juice extractor and squeeze.
Rinse a jelly bag with water, wring it out
well, and hang the bag over a bowl. Immediately
strain the juice through it. You will need
3 1/2 cups juice.
Pour
the strained juice into a stainless-steel
or other nonreactive saucepan, add the pectin,
and stir for several minutes to dissolve
the pectin thoroughly. Place the pan over
medium heat and bring the mixture to a boil,
stirring constantly. Add the sugar and continue
to stir constantly until the mixture is
at a bubbling, rolling boil. Boil for 2
minutes, then begin to test for the jell
point. Alternatively, insert a candy thermometer
in the mixture. When it reads 220°F,
the jelly is ready.
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Remove
from the heat. Skim off and discard any surface
foam. Ladle the hot jelly into hot, dry sterilized
jars, filling to within a 1/2 inch of the rims.
Seal with a 1/8-inch-thick layer of melted paraffin.
Allow that layer to harden, then add a second
layer of the same thickness. Using a damp cloth,
wipe the rims clean. Cover with lids, aluminum
foil, or with waxed paper or cotton cloth tightly
fastened with twine or a rubber band.
Store
in a cool, dark place. The jelly will keep for
up to 1 year.
Makes
3 pints.
[The
Glass Pantry, Georgeanne Brennan]
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