From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: MISC COLLECTION VEG Pomegranate Jelly
Keywords: MISC COLLECTION VEGAN
Organization: NASA Dryden, Edwards, Cal.
Date: Mon, 16 Nov 1992 02:32:15 GMT


From: moskin@iccgcc.decnet.ab.com

>[Is the recipe still on the Certo bottle?  It used to be, years
>ago.  MFS]

>	Does anyone know of a recipe for pomegranate jelly?  I had some
>commercially prepared once and I would like to try to make my own.

>			Thanks in advance,

>				Mike M.
OA

From: Peter.Bileckyj@lambada.oit.unc.edu
Organization: University of North Carolina Extended Bulletin Board Service

I just received a copy of "Make Ahead Meals" of the Cooking with Bon
Appetit series.  The recipe in that volume follows:

Pomegranate Jelly

15 to 18 very ripe large pomegranates
7 1/2 cups sugar
6 oz Certo liquid pectin

Seed pomegranates, making sure no yellow membrane remains.  Put seeds
through food mill to extract juice (there should be about 5 cups).  Cover
and refrigerate juice overnight.

Carefully [publisher has that word in italics] pour juice into large deep
saucepan (pulp will have settled overnight to bottom of container and
should be discarded).  Add sugar and bring to full rolling boil, stirring
frequently.  Add pectin and continue boiling 1 minute longer, stirring
constantly.  Remove from heat and skim off foam.  Pour into sterilized
jars and seal with lids.

----------
From: wendy@devvax.Jpl.Nasa.Gov (Wendy Gomber)
Organization: Jet Propulsion Laboratory (NASA)

This recipe is from SUNSET.  If you don't want to deal with seeds, you
might try looking in a middle eastern food section or store for
bottled pomegranate juice.  I found it at Ralphs.  Good luck and have
fun.

Wendy

POMEGRANATE JELLY
*****************
Preparation Time: about 2 hours
Storage Time: Up to 2 years in a cool place

About 10 large pomegrantes
2 T. lemon juice
1 pouch (3 oz.) liquid pectin
6 c. sugar

Cut crown end off each pomegranate and lightly score peel lengthwise
down sides, dividing fruit into quarters.  Immerse fruit in bowl of
cool water and let soak for 5 minutes.  Holding fruit under water,
bread sections apart with your fingers and separate seeds from pulp;
as you work, seeds will sink and pulp and peel will float.  Skim off
pulp and peel; discard.  Scoop up seeds and drain in a colander; let
dry on paper towels.

Whirl 1 1/2 to 2 cups pomegranate seeds at a time in blender until
liquified.  Set colander in a boowl; line colander with moistened
cheesecloth.  Pour in pomegranate puree and let juice drip through
cloth.  To speed the process, gather edges of cloth with rubber-gloved
hands (THIS STUFF REALLY STAINS) and twist SLOWLY (juice tends to
squirt) to extract liquid.  You need 3 1/2 cups of juice TOTAL.

Prepare seven 1/2 pint canning jars. (wash with soap and water, rinse
well, immerse jars , rings and new lids in boiling water to cover;
hold a gentle boil for 10 to 30 minutes- when ready to fill them,
drain on towel).

In 6 qt. pan, combine pomegranate juice, lemon juice, and sugar.  Over
medium- high heat, bring toa rolling boil.  Add pectin and stir to
blend; bring to a rolling boil that cannot be stirred down, then boil
for 1 minutes.  Remove from heat and skim off foam.

Fill prepared, hot jars with jelly to within 1/8 inch of rims.  Wipe
rims clean; top with hot lids, them firmly screw on rings.

Process jars (place on rack in deep kettle.  Add boiling water to
cover.  Simmer for 10 minutes.) Remove and let cool completely on
towel away from drafts.  Be sure to check the seal. by pressing center
of lid down.  If lid pops back up, the seal is bad.  Just refrigerate
and use as soon as possible.

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