Recipe: Pomegranate Jelly

2012-10-02T08:00:00Z 2012-10-02T10:34:57Z Recipe: Pomegranate JellyBY EVAN S. BENN • Post-Dispatch Food Critic > ebenn@post-dispatch.com > 314-340-8348 stltoday.com

Pomegranate Jelly

Yield: Five cups

4 cups pomegranate juice

1 teaspoon fresh lemon juice

1 package (1¾ ounces) powdered pectin

½ teaspoon margarine

6½ cups white granulated sugar

1. Combine pomegranate juice, lemon juice, pectin and margarine in a large kettle. Bring to a full boil over medium heat, stirring constantly.

2. Add sugar and return to a boil for 1 minute, stirring constantly.

3. Remove from heat and skim foam if necessary.

4. Ladle into sterilized glass jars, leaving about ¼ inch of headspace.

5. Process jars for 5 minutes in boiling water bath.

Note:  Winner of blue ribbon in other jelly category at 2011 Missouri State Fair.

Per (2-tablespoon) serving: 140 calories; no fat; no saturated fat; no cholesterol; no protein; 36g carbohydrate; 36g sugar; no fiber; 5mg sodium; 5mg calcium.

Recipe by Joe McAvoy

Evan S. Benn is the the Post-Dispatch's food critic and beer columnist. He is the author of the 2011 book "Brew in the Lou: St. Louis' Beer Culture - Past, Present and Future," available here. Follow him on Twitter and Facebook.

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