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Pomegranate-Cherry Jelly

Source of Recipe


From "Southern Living: Little Jars, Big Flavors"



List of Ingredients



• 3½ cups bottled pomegranate-cherry juice
  
• 1 tablespoon orange zest
  
• 1 (1¾-ounce) package powdered pectin
  
• 5 cups sugar
  






Instructions



1. Sterilize jars and prepare lids. While jars are boiling, combine juice and orange zest in a 6-quart stainless steel or enameled Dutch oven. Whisk in pectin until dissolved. Bring to a rolling boil over high heat, stirring often. Add sugar, stirring constantly, and return to a rolling boil. Boil, stirring constantly, 1 minute. Remove from heat, and let foam settle (about 1 minute). Skim off and discard any foam.
   
   
2. Fill, seal, and process jars, leaving ¼ inch headspace and processing 10 minutes. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours.
   
   
3. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
   
   
   Makes 6 (½-pint) jars for the shelf