POMEGRANATE JELLY
UNLESS YOU WANT TO PRESS YOUR OWN POMEGRANATE JUICE FROM FRESH FRUIT, THIS JELLY MADE FROM BOTTLED JUICE INVOLVES ALMOST NO PREP—JUST MEASURE, COOK, LADLE, AND PROCESS.
UNLESS YOU WANT TO PRESS YOUR OWN POMEGRANATE JUICE FROM FRESH FRUIT, THIS JELLY MADE FROM BOTTLED JUICE INVOLVES ALMOST NO PREP—JUST MEASURE, COOK, LADLE, AND PROCESS.
PREP: 25 MINUTES PROCESS: 5 MINUTES MAKES: 5 HALF-PINTS
1. In a 6- to 8-quart heavy pot combine pomegranate juice and lemon juice; sprinkle pectin over juice. Let stand for 1 to 2 minutes; stir to dissolve pectin. Bring to a full rolling boil, stirring frequently. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
2. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
3. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to stand at room temperature until jelly sets.
PER 1 TABLESPOON: 68 cal., 0 g fat, 0 mg chol., 2 mg sodium, 18 g carb., 0 g fiber, 0 g pro.
Starting with bottled juice almost guarantees that the finished jelly will be beautifully clear and jewel-tone. Getting the same crystal-clear result starting with fruit from which you extract juice is a little bit trickier but not difficult. For best results, strain the cooked fruit in a cheesecloth-lined sieve or in a jelly bag (see note) without pressing or squeezing.