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!
1L pomegranate juice
1.5kg caster sugar
2 lemons, juiced
175ml liquid pectin
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Method Prep:5min › Cook:20min › Ready in:25min
Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to the boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 30 seconds. Remove from heat, and skim off foam.
Ladle into hot, sterilised jars to within about 6mm of the top. Seal, and process in a boiling water bath for 5 minutes.
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