|Course : Jelly
Serves: 11 - 8 oz glasses
Preparation / Directions:
1. Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
2. Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Calories 809; Protein 1g; Total Fat 0g; Sodium 8mg; Cholesterol 0mg; Carbohydrates 210g; Fiber 3g