This unusual pomegranate jelly has a variety of purposes. It can replace cranberry jelly with turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancakes!
Ingredients
- 7 ½ cups white sugar
- 4 cups pomegranate juice
- 2 lemons, juiced
- 1 (6 fluid ounce) container liquid pectin
Directions
Step 1
Combine sugar and pomegranate and lemon juices in a large stainless steel saucepan. Bring to boil over high heat; at once, stir in liquid pectin. Bring to a full rolling boil and boil for exactly 30 seconds. Remove from heat and skim off foam.
Step 2
Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, then process in a boiling water canner for 5 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 176 | |
Calories 44 | |
% Daily Value * | |
Sodium0mg | 0% |
Total Carbohydrate12g | 4% |
Dietary Fiber0g | 0% |
Total Sugars11g | |
Vitamin C1mg | 6% |
Calcium1mg | 0% |
Iron0mg | 1% |
Potassium4mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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