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Pomegranate Jelly
from the kitchen of Sharmagne Leland-St. John

16 pomegranates to yield 8 cups removed seeds
1 box powdered pectin
4 12 cups sugar
2 lemons, juiced

With a sharp knife, cut the pomegranates into fourths.
Carefully rub the seeds out into a mesh sieve. Remove
inner linings from between sections. Squeeze the juice
out with a spoon or your hand into a large canning
,Br> Add the lemon juice. You'll need 3 34 cups
liquid in the end. Add the pectin to the cold juice.
Stir to dissolve. Bring to a boil that can't be stirred
down. Add the sugar and stir until it returns to a rolling
boil. Cook until you see a slight gelling appearing on the
back of the spoon when lifted out of kettle and exposed to
the cooling air.

Remove from heat and ladle into sterilised glass jars.
Seal with sterilised canning lids.

Editor's Note:
You can also use good quality organic pomegranate juice such as Pom.


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