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Pomegranate Syrup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Bernardin/Ball Home Canning Booklet



List of Ingredients




* 5 cups pomegranate juice (about 7 lb or 5 large or 3 16-oz bottles)
* 1/2 cup lemon juice
* 1 cup granulated sugar


Recipe



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

2. COMBINE pomegranate juice, lemon juice and sugar in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently, stirring occasionally, until reduced by half, about 30 minutes.

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

4. 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.