Pomegranate Jelly

Yesterday, I had a dead car battery. I had planned to go to the Fruit Store, but instead I made bread. When it was finished, I put a little pomegranate jelly on a slice and thought it was simply perfect! The pomegranates at my parents' house are starting to turn red. In another month - by Thanksgiving for sure - they will be ready, and I will spend countless hours getting the seeds out just so I can extract the beautiful juice and make pomegranate jelly once again. It is a lot of work, but the result is amazing! It is also kind of fun because Johnny ususally helps me get the seeds out and you get to hit the pomegranates with a large spoon. Just don't miss and hit your hand...it hurts!

This is the link to the Martha Stewart video I discovered last year that made it so much easier to get the seeds out.

Pomegranate Jelly - adapted from Simply Recipes and Kraft
-note: I have a large enough canner that I make a double batch of jelly. If you don't, then I would recommend using the original recipe from Simply Recipes.

8 C. clear Pomegranate Juice*
2 1/4 boxes of pectin**
10 C. Sugar
2 tsp butter to reduce foaming, if desired

Stir together the juice and the pectin. Stir constantly to avoid burning. Heat to a rolling boil that can't be stirred down. Add the sugar all at once, stirring to dissolve. (Add butter if using.) Stir constantly, and bring the mixture to a full boil. Boil hard for 2 minutes, and then shut off the heat. Skim any foam, and ladle into your prepared jars. Process in a boiling water canner according to your altitude. (For me, it's 15 minutes because we are at 1250 feet.)

*To make the juice, remove the seeds from the pomegranates, and puree them in a blender. Line a colander with a double layer of wet cheesecloth, and allow the juice to drip into a container undisturbed for several hours. If you have the time, it is also good to refrigerate the juice so that any sediment settles to the bottom, and you can just ladle off the top clear juice.

**After having jams fail to set, I read a tip somewhere recommending you add an extra 1/4 package of pectin or so to ensure that your jams and jellies will set properly. It has made a world of difference!