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Pomegranate Jelly

Reviewed: Jan. 9, 2011
I love this recipe and have made it many different ways. The first time I made it I used two liquid pectins per previous suggestions, and reduced the sugar to 6.5 cups. It came out well but was still too sweet for me. I switched to powdered pectin, the low sugar type. I follow the package directions and add 1/4 cup sugar and pectin to the juice and lemon juice, as another reviewer noted. I bring it to a boil then add the rest of the sugar and bring that to another rolling boil. It works well and I get a good set. I have reduced the sugar to 5 cups and most recently to 3 1/2 cups. Taste great both ways but as I love the pomegranate flavor, I think I will continue to use 3 1/2 cups. I have made this with fresh pomegranate juice and POMO juice and prefer the raw juice I get at the farmers market or from my tree. The POMO juice is too mild or thin. I would consider the POMO cherry as one reviewer mentioned but think the raw juice is the best if you can find it. CT
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