Ingredients (Serves 4):
Prep: 15 min, Cook: 5 min, plus refrigeration time.
- 2 cups fresh pomegranate juice
- 4 cups sugar
- 1/4 tsp. butter
- 1/3 cup liquid pectin, double the amount for firmer jelly
Add juice to a (5-quart) nonreactive saucepan; stir in sugar. Add butter (helpds reduce foaming). Stirring constantly, bring mixture to a full boil over high heat. Quickly stir in pectin. Return to a full boil; boil exactly 1 minute. Remove from heat; skim off any foam. Immediately pour into hot, sterilized canning jars within 1/8 inch of the top; cover with hot, sterilized lids. Cool, then refrigerate. To make jelly shelf-stable, process filled canning jars according to instructions from jar manufacturer. Makes about 5 cups.