Pomegranate Jelly

Regular pectin method, ingredients 4 cups pomegranate juice 1/4 cup lemon juice 1 package powdered pectin 5 cups white cane sugar Low sugar method, ingredients The pectin I use for low sugar jelly is Pomona's Universal Pectin available online and at Whole Foods Market. 4 cups of pomegranate juice (6 to 8 pomegranates) 1/4 cup of lemon juice 3 cups of white cane sugar 4 teaspoons of pectin 4 teaspoons of calcium water (made from 1/2 teaspoon of Monocalcium Phosphate in 1/2 cup water) You'll also need: 6-7 Eight ounce canning jars Method 1 Make the Juice. There are two basic ways to make pomegranate juice from fresh pomegranates. The first is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes. Strain the seeds and put them in a blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible. The second way to juice a pomegranate is to use a juice press. I have an old fashioned press that I use. I wash the pomegranate and cut it into quarters or halves, depending on how big the pomegranate is. I then crush the sections with a press and strain the juice through a mesh strainer. I have found that this method takes half the time or less of the first method, but the flavor can be a little more bitter because you are squeezing the peel as well. 2 Prepare canning jars. Seep the clean, empty canning jars in boiling water for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize. 3 (regular pectin) Measure pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam. 3a (Low sugar pectin) Measure four cups of juice into a pan. Mix in 4 teaspoons of calcium water (see pectin box for specific instructions regarding the calcium water). In a separate bowl, thoroughly mix the sugar with the pectin. Bring juice to a boil. When the juice boils, add the sugar pectin mix. Stir vigorously 1-2 minutes until the sugar and pectin have dissolved. Return to a boil and remove from heat. Let stand for a minute and skim off any foam. 4 Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids. 5 Finish canning. This step you need to take if you plan to keep the jelly unrefrigerated. Place the jelly jars, not touching, on a rack in a tall pot of boiling water. The water should cover the top of the jars by at least an inch. Boil for 5 minutes and then remove from the water. Let the jars cool. Check seals, the lids should be sucked down (you'll hear a popping noise as the jelly cools). Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Lasts about 3 weeks once opened. Yield - 6-7 cups.