MCP Pomegranate Jelly
- 3-1/2 cups prepared juice (buy about 8 to 10 fully ripe pomegranates)
- 1 box MCP Pectin
- 1/4 tsp. butter or margarine
- 5 cups sugar, measured into separate bowl
- Bring boiling-water canner, half full with water, to simmer.
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Pour boiling water over flat lids in saucepan off the heat.
- Let stand in hot water until ready to use.
- Drain jars well before filling.
- Submerge pomegranates in water; let stand 15 min.
- Break pomegranates apart under water, then separate the seeds from the membranes.
- (Seeds will sink to bottom while membranes, skin and rind will rise to top.)
- Skim top and discard skin, rind and membranes.
- Scoop up seeds and drain.
- Crush seeds, one layer at a time.
- Place three layers of damp cheesecloth or jelly bag in large bowl.
- Pour prepared fruit into cheesecloth.
- Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
- Press gently.
- Measure exactly 3-1/2 cups juice into 6- or 8-qt.
- saucepot.
- Stir pectin into juice in saucepot.
- Add butter to reduce foaming.
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar.
- Return to full rolling boil an boil exactly 2 min., stirring constantly.
- Remove from heat.
- Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
- Wipe jar rims and threads.
- Cover with two-piece lids.
- Screw bands tightly.
- Place jars on elevated rack in canner.
- Lower rack into canner.
- (Water must cover jars by 1 to 2 inches.
- Add boiling water, if necessary.)
- Cover; bring water to gentle boil.
- Process 5 min.
- Remove jars and place upright on a towel to cool completely.
- After jars cool, check seals by pressing middles of lids with finger.
- (If lids springs back, lids are not sealed and refrigeration is necessary.)
prepared juice, butter, sugar
Taken from www.kraftrecipes.com/recipes/mcp-pomegranate-jelly-51956.aspx (may not work)