About this recipe: This unusual jam or jelly has a variety of purposes. It can replace redcurrant or cranberry jelly. It is lovely for breakfast toast and scones. Even try it on pancakes!
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Living in Crete; Greece it is not always easy to find redcurrant jelly but pomegranates grow in abundance. This is a fantastic substitute for redcurrant jelly to go with your lamb and a lovely jewelled colour too.Thank you for a great recipe !! - 24 Sep 2016
I definitely liked the taste, but I had the same problem everyone else had--it doesn't jell, and after thinking about the canning process more closely, the reason is that you need to allow pectin ample time to heat at its boiling point. Tried it a second time, and this is what I suggest.... Use the box of powdered pectin (1.75 ounce) and add the pectin with the juices. Bring to a boil, THEN add the sugar and bring to a second boil for about a minute. This goes hand in hand with the pectin manufacturer's guidelines (who I called). - 12 Sep 2006 (Review from Allrecipes US | Canada)
Lovely flavor. I was so impressed I used every single pomegranate on my tree to make this recipe. Granted, I only had a couple dozen fruit on the tree, but never the less all were invested in this delicious jelly. I did as others had suggested and used the powdered pectin, mixing it first with the juices, bringing to a boil and then adding the sugar and again bringing it to a boil. As far as juicing the poms.... bottom line- wear gloves! The lovely purple color stains but the following day your hands will actually look a deadly green- quite impressive. I juiced with a citrus juicer but found that a lot of the fruit did not get squashed so what was left I put in the blender and pulsed it a bit and then put everything through a strainer. The fresh fruit juice is a bit more tart than the 100% juice found in our grocery store but once mixed with the lemon and the sugar really has a delightful taste. I am planning on including the jelly made in Christmas gift baskets- it was that good! - 18 Nov 2007 (Review from Allrecipes US | Canada)