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About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
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To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
At altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a super easy recipe and it is fool proof. I did jaz it up a bit by putting about 4 Habanaro peppers in a spice bag and cooked it with the jelly. Ohh Yummy. I love to add peppers to my jelly. The color is beautiful. ( I did already have the juice from when used my juicer a few days ago so did not follow that part of the instruction.
I made this with 'granates i got because they were "ugly" Ooooook! They worked for this recipe that's for sure! This made my christmas gifting so easy. On a cracker with some goat cheese? oh-so-yummy! Did i mention easy as well? IT IS!
This recipe made the most beautiful jelly! I used jarred pomegranate juice and have made three batches. Each batch set up perfectly! Really easy, a novice would have success with the recipe just by following the recipe!