*  Exported from  MasterCook  *
 
                             Pomegranate Jelly
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      large         Pomegranates
    3      ounces        Liquid pectin or
    2      ounces        Dry pectin
    2      tablespoons   Lemon juice
    6      cups          Sugar
 
 To extract juice, cut crowns off pomegranates and score peel of each in several
 places.  Immerse pomegranates, one at a time, in cool water in a large bowl;
 break into sections and separate seeds. Skim off floating peel and membrane;
 discard.  Drain seeds.
 
  In a 5- to 6-quart kettle on high heat, combine seeds and 1/2 c.
 water. Cover and cook until seeds are soft when pressed, about 10 minutes.
 
  Set colander lined with cheesecloth in a bowl.  Pour in seeds and liquid. Tie
 cloth closed.  Wearing rubber gloves, squeeze bag to extract remaining juice.
 Measure; you need exactly 4 cups (if amount is short, add water).
 
   If using liquid pectin, combine pomegranate juice, lemon juice, and sugar in an
 8- to 10-quart kettle; bring to a boil over medium-high heat. Add liquid pectin
 and bring to a boil that cannot be stirred down. Boil, stirring, for exactly 1
 minute.
 
  If using dry pectin, combine pomegranate juice, lemon juice, and pectin. Bring
 to a boil over medium-high heat.  Stir in sugar and bring to a boil that cannot
 be stirred down; boil, stirring, exactly 2 minutes.
 
  Pour hot jelly to within 1/4 inch of rim of hot, sterilized, 1- or 2-cup
 canning jars.  Wipe rims and put hot lids and rings in place.
 Set jars on a rack in a deep kettle; add boiling water to cover.
 Bring to simmering; simmer 10 minutes.  Cool jars on a towel for 2 days. Makes
 about 7 cups. From: connally@vms.cis.pitt.edu on rec.food.recipes
 
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