Pomegranate Jelly with Ginger
Recipe courtesy of the Pomegranate Council.
2 cups fresh pomegranate juice (about 4 large pomegranates)
4 cups granulated sugar
1 tablespoon finely shredded fresh gingerroot
1/4 teaspoon butter
1 to 2 (3-ounce) pouches liquid pectin*
- Add 1 tablespoon finely shredded fresh gingerroot to pomegranate juice before cooking. Add juice mixture to a 5 quart nonreactive saucepan; stir in sugar. Add butter. 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 completely, then refrigerate. (Note: To make jelly shelf-stable, process filled canning jars according to instructions from jar manufacturer.)
Makes about 11 (8-ounce) jars.
*1 pouch of liquid pectin makes a softer jelly; 2 bags of liquid pectin makes a firmer jelly similar to the purchased product.
Recipe and photograph courtesy of the Pomegranate Council.