Ruby Pomegranate Jelly

1. 1

   Check 11 half-pint jars for cracks and the rings for rust, discarding any that are defective. Keep the jars in simmering water until the jelly is ready. Wash new, unused lids and rings in warm, soapy water.

2. 2

   In a large stainless steel saucepan over high-high heat, combine the sugar, pomegranate juice, and lemon juice and bring to a boil. Stir in the liquid pectin; return to a full rolling boil for 30 seconds. Remove from the heat and skim off any foam.

3. 3

   Ladle the pomegranate jelly into hot, sterilized jars, filling to within 1/4 inch of the tops. Run a clean knife or thin spatula around the inside of the jars to release air bubbles. Wipe the rims with a damp paper towel to remove any residue. Place the lids on and screw the rings on tightly.

4. 4

   Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil, then use a holder to lower the jars into the boiling water, spacing them 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 5 minutes.

5. 5

   Lift the jars out of the stockpot and let them rest, spaced several inches apart, for 12 to 24 hours. Press the center of each lid to ensure it does not move up or down. Remove the rings for storage and keep the jars in a cool, dark place.

• Calories 37.04 kcal Low Source
• Protein 0.0 g Low Source
• Carbs 9.8 g Moderate
• Total Fat 0.0 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 0.5 mg Low Source
• Fiber 0.36 g Low Source
• Sugar 9.52 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 0.91 mg Low Source
• Iron 0.01 mg Low Source
• Potassium 14.79 mg Low Source
• Vitamin A 0.02 mcg_rae Low Source
• Vitamin C 0.53 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊