Reviewed: Nov. 1, 2005

It's great for pancakes, it didn't jell, more like pancake syrup. But it tastes great.

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Rita

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Reviewed: Jul. 10, 2005

Pomegrante juice can be purchased at the grocery store for even easier preperation.

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NUKESRUS

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Reviewed: Oct. 28, 2004

Jelly turned out too soft the first time. I tried again and doubled the pectin and it gelled perfectly! Here is another helpful hint. If you juice your own pomegranates be sure to let the juice rest for 12 to 24 hours so the sediment will go to the bottom. Only use the clear liquid if you want your jelly crystal clear.

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WISPRINWND

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Reviewed: Nov. 20, 2002

We made this yummy jelly in no time at all. We used pomegranate juice from the health food store, worked great (saves the mess too!) I noticed in other reviews the jelly didn't set up as they expected. Once I added the pectin, I let it full boil for 1 minute. IT SET PERFECT! Tastes kind of like grape jelly. What a wonderful addition to our holiday jelly making! Thank you Holly!

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SABRINAB62

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Reviewed: Nov. 3, 2002

What a beautiful looking, crystal clear jelly! It has a mild flavor that is hard to place... it's not strawberry, not cherry, not raspberry, not cranberry. I don't know if I followed the recipe correctly, but my jelly didn't gel as much as I would have liked. I would use a little bit more "gel" or less juice the next time. The best way to juice these puppies is an old-fashioned lever style juicer-- the kind you use to juice orange/lemon/lime quarters. (I think they use them at Braum's Ice Cream to make limeades) Peel the pomegranate under water to avoid squirting yourself with the juice, which stains like crazy. The seeds sink and the rind floats. Break off a quarter hunk and put it carefully in the juicer and squish.

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Scriptchick

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Reviewed: Oct. 10, 2001

I used this recipe to win 3rd place at the Kern County (CA) Fair. The color and flavor are great, but the texture is a little off. It didn't set properly. Don't know if I cooked it too long or not long enough.

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