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Welcome to Grandma's Recipe Box!

This is where you'll find some of the family favorites I've served up over the years, plus some recent additions quickly on their way to becoming favorites. 

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    « Pomegranate Barbecue Sauce | Main | Pomegranate-Balsamic Turkey Sauce »
    Tuesday
    Jan192010

    Pomegranate Refrigerator Jelly

    pomegranate recipe

    Super easy, super yummy jelly. I love this stuff on saltine crackers ... and toast ... and English muffins ... and licked out of the pan after filling all the jelly jars!

    2 cups pomegranate juice

    2 tablespoons lemon juice

    1 pouch liquid fruit pectin

    4 cups granulated sugar, premeasured into a bowl for adding quickly to mixture

    1/4 cup pomegranate arils (pomegranate seed sacs)*

    In 6-quart saucepan, soup kettle or Dutch oven, combine pomegranate juice, lemon juice and pectin. Over high heat, bring mixture to a boil. Stir in sugar all at once. Heat mixture over high heat, stirring constantly, until mixture comes to a full, rolling boil. Reduce heat to medium-high and boil 1 minute. Remove from heat and use a large spoon to skim foam from jelly. Discard foam.

    Immediately ladle jelly into four or five 8-ounce jelly jars or containers with tight-fitting lids. Sprinkle arils over top of jelly in each container. Cover tightly. Let stand 45 minutes to cool, then refrigerate for 1 1/4 hours before serving.

    Refrigerate for up to 4-6 weeks, or freeze for up to 1 year.

    Makes 4-5 8-ounce jars/containers.

    *To easily release the arils, break apart pomegranate under water in a large bowl. Skin and membrane will float to the top for easy discard. Drain water from arils.

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    Reader Comments (1)

    So that's how you made it! Sure is good stuff.

    January 23, 2011 | Unregistered CommenterAnn
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