Pomegranate Jelly

Courtesy Fresh Preserving

INGREDIENTS
3-1/2 cups bottled pomegranate juice (POM brand)
1 (1.75 oz) pkg SURE-JELL Fruit Pectin
1/2 tsp butter or margarine, optional
5 cups sugar
6 (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Place pomegranate juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.

Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

(*Note* You may use any flavor POM juice - POM-Blueberry is Kendra's favorite.)