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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Grandma Ruby's Pomegranate Jelly Recipe

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This recipe for Grandma Ruby's Pomegranate Jelly is from The Chappell-McGovern Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3½ cups pomegranate juice
5 cups white sugar
1 package pectin
Directions:
Directions:
Wash pomegranates, then submerge in a bowl of water and soak for 15 minutes. Break the pomegranates apart under water. Separate the seeds from the white membrane. The seeds will sink to the bottom while the membrane, skins, and rind will rise to the top. Skim the top and discard all the peels, etc.

Put a colander into a bowl or kettle. Spread cheese cloth or a jelly bag over the colander. Scoop up the pomegranate seeds and pour them into the jelly bag (or cheese cloth). Press with a potato masher to extract the juice. Measure juice and pour into a 6-8 quart saucepan or kettle. Add the packet of pectin to the juice.

 

 

 

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