Pomegranate Jelly (Print Version)

# Ingredients:

01 - 1 pack dry pectin (1.75 oz).
02 - 7 cups white sugar.
03 - 5 cups pure pomegranate juice.
04 - 1 spoon butter if you'd like.

# Instructions:

01 - Put clean jars into hot water to warm them up.
02 - Turn off the heat and scoop the foam from the surface.
03 - Cover jars in a pot of boiling water for 10 minutes. Cool until sealed.
04 - Combine pomegranate juice, pectin, and butter in a large pot. Bring to a boil.
05 - Pour in sugar all at once. Stir constantly and heat until it boils again. Let it cook for 2 and a half minutes.
06 - Use warm soapy water to clean 4 jars and their lids. Dry them with a towel.
07 - Pour into the warmed jars, leaving a 1/4 inch gap. Wipe rims and add lids.
08 - Blend fresh seeds if you’re using whole fruit, then strain out the juice.

# Notes:

01 - Butter cuts down on foam.
02 - Some lids don’t need heating, so double-check.
03 - Leave extra room if storing in the freezer.

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