Pomegranate Jelly

1. 1

   Prepare juice.

2. 2

   Cut 10 to 12 fully ripe pomegranates in half; ream on an orange juicer.

3. 3

   Place in jelly cloth or bag and squeeze out juice.

4. 4

   Measure 4 cups into very large saucepan.

5. 5

   Add exact amount of sugar to juice.

6. 6

   Mix well.

7. 7

   Place over high heat and bring to boil, stirring constantly.

8. 8

   At once, stir in Certo. Bring to a full boil and boil hard 1 minute, stirring constantly. Remove from heat; skin off foam with metal spoon and pour quickly into jars.

9. 9

   Cover at once with 1/8-inch of hot paraffin.

* Per serving · 4 servings · Values may vary.

No additional tips available.