The Neighborhood Cup
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Aliso Viejo, CA 92656
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Pomegranate Jelly

My pomegranates grew to be 7-8 inches in diameter this year. That’s what you get for feeding them coffee grounds. So what do you do with gigantic pomegranates? You make jelly! What better to go with coffee and scones from The Cup. So here is the recipe I used and it came out wonderful. If you don’t want to go through the mess of making your own juice, just buy the pomegranate juice.

Ingredients
10 large pomegranates (or 4 cups juice)
1 box dry pectin (1-3/4 or 2 ounces)
2 Tbsp lemon juice
6 cups sugar

Instructions
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).

(This is the really messy part) 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, canning jars. Wipe rims and put hot lids and rings in place. Turn jars upside down for 30 minutes. Then turn them right side up, this should help create the seal. Cool jars on a towel for 2 days. Refrigerate those that did not seal.

Yield: about 7 cups