What you will need:
4 sterilized 8-oz. jars with self-sealing lids and rings, sieve, bowl, wooden spoon, large pot, blender, 6-8 pomegranates, 1 lemon, powdered pectin, and white cane sugar.
Making the juice:
Jelly is made from juice, as opposed to jam, which is made from juice, flesh, skin, etc. So you need to make the juice first. The best, easiest, and cleanest way to pull the fruit from the flesh is to slice off the stem of the pomegranate, exposing some of the fruit.
Next, puree the pomegranate seeds in a blender. Pour the puree from the blender through a fine sieve. With a spoon, gently push on the puree to get as much juice as possible.
Pomegranate Jelly Recipe:
2 cups pomegranate juice
1/4 c. fresh lemon juice
1 TBSP + 2 tsp powdered, low-sugar pectin
2-1/2 cups of white cane sugar
Sterilize jars and prepare boiling water bath. I sterilize my lids by putting a pan on the stove, and simmer the lids in the water.
In a large saucepan, combine juice and lemon juice. Heat to slight boil, add the pectin. Continue to boil, stir in sugar. Bring to a roiling boil, 2 minutes. Remove from heat, and carefully funnel the jelly into jars with a ladle. (I use a small sieve as I ladle the jelly to get an even clearer jelly). Wipe any spills off of the rims. Afix lids and rings. Boil in water bath for 10 minutes. Turn off heat, remove jars with a jar clamp, put jars on a dry cloth to dry.
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