Last week I made some pomegranate bread because I found them at the store for 0.50$ each. I was trilled! This week they were 0,30$ each.. what an amazing deal!!! I have never seen pomegranate at such a low price!! This is crazy! It is for this reason that I decided to make jelly.
Pomegranates are rich in antioxidants!!
6 x 250ml jars
* 6 large pomegranates (5 for the juice, 1 for the arils)
* 5 cups sugar
*57g (or 1 pack) of original fruit pectin (Certo or Bernardin)
* 6 glass jars (250ml)
* Start by washing jars.
* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.
* To juice pomegranates, roll the fruit on a counter top, pressing it firmly to soften without breaking the skin. Holding the pomegranate over a fine sieve, set over a bowl; use a knife to cut out blossom (crown) end, including the pith, the juice will start to squirt! Using your hands, squeeze juice and arils into sieve. Scrape remaining arils into sieve. Use the back of a large spoon to press out any remaining juice.
* Measure 3 1/2 cups of juice in a large saucepan. Whisk in pectin until dissolved.
* Over high heat, bring mixture to a full rolling boil. Add all the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Caution, the mixture tends to foam!
* Remove from heat (you can skim off foam if there’s some)
* Pour the jelly in the jars. Be careful not to overfill. Leave 1 cm (half inch) of space.
* With a wooden stick, remove all air bubbles in the jars.
* Put the lid, but do not overtighten.
* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes. Turn off the heat, remove the cover and wait 5 minutes.
* Remove from water, place on a cloth and stop touching them.
* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)
* Wait until the jars are room temperature before storing.