Pomegranate Jelly

1. 1

   Combine pomegranate juice, lemon juice and pectin in a 6-quart pot. Bring to a boil. Stir in sugar all at once. Stir constantly until mixture comes to a rolling boil. Boil one minute over medium-high heat.

2. 2

   Remove from heat and skim off foam with a spoon. Ladle in clean jars. Sprinkle pomegranate seeds on top of jelly. Cover tightly and let stand 45 minutes to cool. Refrigerate up to 6 weeks or freeze up to a year.

3. 3

   Makes ten 125ml jars.

* Per serving · 4 servings · Values may vary.

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