Pomegranate Jelly

Name: Pomegranate Jelly
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 1/2 cups (625 ml)
Ingredients: 2 cups (500 ml) pomegranate juice (4 to 6 large pomegranates); 1 box 57 g pectin crystals; 11/2 cups (375 ml) sugar

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Preparation 20 min
Cooking 15 min
Chilling 6 h
Makes 2 1/2 cups (625 ml)
Freezes Yes

Featured in RICARDO Magazine HOLIDAY 2014

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 2 cups (500 ml) pomegranate juice (4 to 6 large pomegranates)
- 1 box 57 g pectin crystals
- 11/2 cups (375 ml) sugar

Preparation

- In a small saucepan, bring pomegranate juice and pectin to a boil, stirring constantly until pectin is completely dissolved. Add sugar and simmer for 1 minute. Remove from heat and skim. Let cool.
- Pour into five 125 ml (½ cup) sterilized jars. Refrigerate for about 6 hours or until jelly is set. Serve with cheese, pâté or even on toast. Keep for two weeks in the refrigerator or freeze.

Note from Ricardo

You can make jelly with store-bought pomegranate juice. Most bottles are 473 ml. You can safely raise the amount to 500 ml by adding water.

Pomegranate Jelly

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Ingredients

Preparation

Note from Ricardo

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