Pomegranate Jelly

Directions:

If making the pomegranate juice, combine the seed of 4 pomegranates with 8 cups of water. Bring to a simmer in a pot on the stovetop. Let simmer for 1 hour before straining to reserve the juice. 

Have your jars ready to fill and if canning, prepare the hot water bath. 

First make the calcium water by combining ½ teaspoon of calcium with ½ cup of water. 

Whisk together the sugar and pectin powder and set aside. 

Bring the pomegranate juice, lemon juice and calcium water to a boil on the stovetop. 

Whisk in the sugar and pectin mix and then let return to a complete boil. 

Turn off the heat and fill the jars. 

If canning, process in a hot water bath for 10 minutes. Turn off the canner and let rest for 5 minutes before removing and placing on a cooling rack or kitchen towels to seal. 

If you are not canning, let the jelly cool at room temperature then store in the refrigerator for up to 1 month.