Pomegranate Cherry Jelly
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Tart pomegranate and sweet cherry blend together in a jelly that is luscious and beautiful.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
You Will Need
You Will Need
- 3 1/2 cups (875 mL) bottled pomegranate-cherry juice
- 6 Tbsp. (90 mL) Ball® Classic Pectin
- 1 Tbsp. (15 mL) orange zest
- 5 cups (1.25 L) sugar
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Whisk together first 3 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
- Ladle hot jelly into a hot jar, leaving 1⁄4-inch headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Perfect Pairing: Slather on morning scones or English muffins, glaze a tart base, or spread between cake layers. You'll find a multitude of reasons to keep this jelly on hand