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

4 cups pomegranate juice *
7 cups sugar
1/2 bottle liquid fruit pectin

In a large saucepan mix the juice with he sugar and bring
to a boil over high heat, stirring constantly. Immediately
stir in the pectin.
Bring to a rolling boil again and cook over high heat for
1 minute, stirring constantly. Remove from the heat,
skim and immediately pour into sterilised jars or glasses.
Seal with melted parafin.


*You may either use bottled juice or squeeze pomegranate
seed juice through a strainer, until you have 4 cups.







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