-
1
Bring boiling-water canner, half full with water, to simmer.
-
2
Wash jars and screw bands in hot soapy water; rinse with warm water.
-
3
Pour boiling water over flat lids in saucepan off the heat.
-
4
Let stand in hot water until ready to use.
-
5
Drain jars well before filling.
-
6
Submerge pomegranates in water; let stand 15 min.
-
7
Break pomegranates apart under water, then separate the seeds from the membranes.
-
8
(Seeds will sink to bottom while membranes, skin and rind will rise to top.)
-
9
Skim top and discard skin, rind and membranes.
-
10
Scoop up seeds and drain.
-
11
Crush seeds, one layer at a time.
-
12
Place three layers of damp cheesecloth or jelly bag in large bowl.
-
13
Pour prepared fruit into cheesecloth.
-
14
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
-
15
Press gently.
-
16
Measure exactly 3-1/2 cups juice into 6- or 8-qt.
-
17
saucepot.
-
18
Stir pectin into juice in saucepot.
-
19
Add butter to reduce foaming.
-
20
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
-
21
Stir in sugar.
-
22
Return to full rolling boil an boil exactly 2 min., stirring constantly.
-
23
Remove from heat.
-
24
Skim off any foam with metal spoon.
-
25
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
-
26
Wipe jar rims and threads.
-
27
Cover with two-piece lids.
-
28
Screw bands tightly.
-
29
Place jars on elevated rack in canner.
-
30
Lower rack into canner.
-
31
(Water must cover jars by 1 to 2 inches.
-
32
Add boiling water, if necessary.)
-
33
Cover; bring water to gentle boil.
-
34
Process 5 min.
-
35
Remove jars and place upright on a towel to cool completely.
-
36
After jars cool, check seals by pressing middles of lids with finger.
-
37
(If lids springs back, lids are not sealed and refrigeration is necessary.)
