"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pomegranate Jelly Recipe

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This recipe for Pomegranate Jelly, by , is from The Nuttall Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Nuttall
Added: Sunday, January 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups juice
1/4 cup lemon juice
1 pkg powdered pectin
4 1/2 cups sugar
3 pint size canning jars

Directions:
Directions:
Combine juice, lemon juice and pectin. Use high heat. Bring to a rolling boil, stirring constantly.Add sugar and stir to blend. Bring to second rolling boil. Boil esactly two minutes and remove from heat.Let stand a minute to allow foam to form. Carefully remove foam. Pour into sterilized jars to 1/8 inch from top. Wipe off rim of jar and screw on canning jar lid. Sterilizing can be done with a setting on the dishwasher or by boiling the jars upside down in some water. Sterilize the lids also.

Personal Notes:
Personal Notes:
Very good. Also good with addition of red bell peppers diced fine and jalapino peppers chopped added to the boiling time.

 

 

 

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