Kitchen Jam

Image via Wikipedia

I’d love to say this recipe is all mine – it’s so simple, it took me more time to type it up than to make it. But I can’t take any credit for inventing it; I just followed directions.

This jelly comes straight out of the insert in the package of Ball (R) No-Sugar Needed Pectin. I didn’t even juice whole pomegranates (which is quite the process) to get the raw juice for this jelly; I used POM bottled juice from the grocery store. One bottle of unsweetened 100% pomegranate juice, some lemon juice, 3/4 cup of sugar per cup of juice, 1 box of low sugar pectin – mix, boil, pour into containers and serve, can or freeze. It really is that simple. Enjoy!

BTW – full disclosure – neither POM nor Ball nor Sure-Jell/Kraft Foods have contributed in any way to the sponsorship of this post or my blog. But hey, folks at POM, Ball and Kraft, I’m sure open to the idea. Call me, or drop me an email. When it comes to jamming, I can (sometimes) be bought!

Pomegranate Jelly
1 box Ball (R) low or no-sugar pectin
3 cups sugar
4 cups pomegranate juice (100% juice, unsweetened)
2 tablespoons lemon juice

• Prepare the jars (sterilize, and then keep hot in either a pan of hot water, your dishwasher after the hot rinse cycle, or your oven set at around 200 degrees F.
• In a large saucepot, combine pectin with pomegranate and lemon juices and bring to a full boil. This jelly foams up and the bubbling doubles its volume, so use a large pot even if the amount of juice in the pan seems very shallow.
• Add sugar and boil hard for 1 minute, stirring constantly.
• Remove from heat, and skim off the foam with large metal spoon.
• Pour the jam into hot sterilized jars, cover with lids and rings.
• Process jars in a hot-water bath for 5 minutes according to the directions for hot-water-bath canning from the USDA.

Makes 5-6 one-cup jars of jam.