• 2 cups fresh pomegranate juice
• 4 cups sugar
• 1/4 tsp. butter
• 1/3 cup liquid pectin, double the amount for firmer jelly

Add juice to a (5-quart) nonreactive saucepan; stir in sugar. Add butter (helpds reduce foaming). Stirring constantly, bring mixture to a full boil over high heat. Quickly stir in pectin. Return to a full boil; boil exactly 1 minute. Remove from heat; skim off any foam. Immediately pour into hot, sterilized canning jars within 1/8 inch of the top; cover with hot, sterilized lids. Cool, then refrigerate. To make jelly shelf-stable, process filled canning jars according to instructions from jar manufacturer. Makes about 5 cups.

Courtesy: Pomegranate Council

This recipe serves 60 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 60 only.

Per serving: calories 55, fat 0.0g, 0% calories from fat, cholesterol 0mg, protein 0.0g, carbohydrates 14.2g, fiber 0.0g, sugar 13.8g, sodium 0mg, diet points 1.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.8, Very lean meat protein: 0.0

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