POMEGRANATE JELLY RECIPE

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Introduction:

Indulge in the sweet and tangy flavors of this homemade pomegranate jelly. This vibrant jelly is perfect for spreading on toast, topping yogurt, or even drizzling over ice cream. With just a few simple ingredients, you can whip up a batch of this delicious treat in no time!

Preparation time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes | Serves: 8 servings

Ingredients:

  • 4 cups pomegranate juice
  • 1/4 cup lemon juice
  • 1 package powdered pectin
  • 4 cups sugar

Instructions:

  1. In a large pot, combine the pomegranate juice, lemon juice, and powdered pectin. Stir to dissolve the pectin.
  2. Bring the mixture to a boil over high heat, stirring constantly.
  3. Once boiling, add the sugar and continue to stir until the sugar is fully dissolved.
  4. Allow the mixture to boil for 1 minute, then remove from heat.
  5. Skim off any foam from the top of the mixture.
  6. Pour the hot jelly into sterilized jars, leaving a 1/4 inch headspace. Seal with lids.
  7. Process the jars in a boiling water bath for 10 minutes.
  8. Remove the jars from the water and let cool to set.
  9. Once cooled, refrigerate any jars that did not seal properly.
  10. Enjoy your homemade pomegranate jelly!

Nutrition Information:

Calories: 150 || Carbohydrates: 38g || Fat: 0g || Protein: 0g || Fiber: 1g

What I Love About This Recipe?

  1. The vibrant color of the pomegranate jelly is visually appealing.
  2. The perfect balance of sweet and tangy flavors makes this jelly irresistible.
  3. It’s a great way to preserve the flavors of fresh pomegranates for year-round enjoyment.
  4. The simple ingredients and easy instructions make this recipe beginner-friendly.
  5. Homemade pomegranate jelly makes a thoughtful and delicious gift for friends and family.

What To Avoid While Making this Recipe?

  1. Avoid increasing the heat too quickly, as this can cause the mixture to burn.
  2. Avoid using underripe or overripe pomegranates, as they can affect the flavor and consistency of the jelly.
  3. Avoid skipping the step of skimming off foam, as this can lead to cloudy jelly.
  4. Avoid overfilling the jars, as this can prevent them from sealing properly during processing.
  5. Avoid using jars with chips or cracks, as they may not seal correctly or could break during processing.

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