Ok, so this is my second version of Pomegranate Jelly that I tried. I just want to say that they are both equally wonderful, it just depends on the kind of pectin you’ve got as to which one you should use! The one from yesterday was the powdered pectin, so today will be the liquid pectin!
So the method is the same as yesterday, as are the tools, so I’m basically just going to give you the quick rundown. One thing to remember- with powdered pectin, you add the pectin in the beginning, and the sugar after it boils. With liquid pectin, you add the sugar at the beginning and the pectin after it boils.
So first, gather your ingredients. You will need Pomegranante juice, sugar, and liquid pectin. Easy.
Measure out your juice and pour into a heavy saucepan. Add your sugar. Turn to high heat and bring to a rolling boil.
Take the pan off the heat and squeeze in your two packages of liquid pectin. Whisk to incorporate.
Return to high heat and bring to a full rolling boil that cannot be stirred down. Boil for one minute (seriously, time it.).
Remove from heat and then skim off any foam that is on the surface.
Ladle into hot, sterilized jars and put your (hot) lids on.
Put in your hot water bath for 10 minutes. Remove from the water and set on a kitchen towel on the counter. Then you basically leave them alone for 24 hours! You should start hearing the PING! of the lids sealing (I LOVE that sound!!) and you can check it by pressing down on the side of the lid and see if it springs back up. I’ve never had one not seal, but you can apparently reprocess them or put them in the fridge. I’d do the fridge route lol!
It’s such a pretty jelly! And it’s definitely a unique flavor! But it actually just tastes like a berry jelly, so most people would probably love it! Have you ever canned anything? What’s your favorite?
4 cups prepared juice (the juice from 6-8 large fully ripe pomegranates)
7½ cups sugar
2 pouches liquid Fruit Pectin (Certo®)
1. Thoroughly mix sugar into juice in saucepan. Place over high heat and bring to a boil, stirring constantly.
2. At once stir in fruit pectin. Then bring to a full rolling boil and boil hard for l minute, stirring constantly.
3. Remove from heat and skim off foam with metal spoon.
4. Ladle quickly into clean warm or room temperature jars, filling to within l/8 inch of tops.
5. Wipe jar rims and threads.
6. Cover with lids that have been treated according to the manufacturer’s directions. Secure ring bands.
7. Process in a water bath canner for l5 minutes.
8. Remove from the canner and let cool undisturbed for 24 hours. Wash off jars and remove ring bands from the sealed jars. Label and date Store in a dark, draft free space.