5cupspomegranate juice, pureNo sugar added if buying juice from store.
1.75ouncespectin, dry regular1 packet
Wash four pint jars, screw bands, and seals (new), with warm soapy water and set on clean kitchen towel to dry. If water bath canning also set up a large pot with enough boiling water to cover mason jars by 1 inch.
If using fresh pomegranate seeds, crush in blender or food processor to release juice and strain through fine mesh sieve.
Combine pomegranate juice, pectin, and butter if using in a second pot. Bring to a boil over medium high heat, stirring occasionally.
Warm the clean jars by submerging in boiling water for a few minutes. Remove and turn onto clean towel again to dry.
When pomegranate mixture is boiling, add in sugar, stir to dissolve and continue stirring until it returns to a boil. Once boiling begin timing and cook for exactly 2 1/2 minutes.
Remove from heat and skim off any excess foam. (The foam is not harmful or inedible, just makes the jars slightly more attractive when removed.)
Ladle jelly into warm jars, leaving 1/4" of head space and wipe the rims clean. Using a kitchen towel to protect your hand place on seals and screw bands, tightening to hand tight.
Submerge closed jars into boiling water and leave for 10 minutes. Remove from water, let sit to seal, then store unopened jars in cupboard for up to 1 year. Once opened store in fridge for 1 month.
Yield 64 ounces of jelly, 4 pint jars.
*Butter reduces the foam produce when boiling the sugar with pectin and juice. Not necessary but makes skimming easier. *New Kerr and Ball jar seals do not require prepping in simmering water before use, but read instructions on seals you are using to verify proper prep.*If not water bath canning can be frozen for one year. Allow to cool before placing in freezer and leave between 1/2 to 1 inch of head space to allow for expansion.