American Cuisine
Ingredients:
- 3 cups pomegranate juice.
- 1 ½ cups champagne.
- 1 tbsp lemon juice.
- 3 cups sugar.
- 1 package Sure Jell Low-Sugar pectin.
Directions:
- Place ¼ cup of sugar in a separate bowl and thoroughly
mix in the pectin powder, then set aside.
- If you don’t mix it well, you’ll be chasing little lumps
of pectin all around the pot.
- Combine the pomegranate juice, champagne, and lemon juice
in a large, nonreactive pot.
- Bring to a gentle boil over medium-low heat, then turn up
the heat until the mixture reaches a hard boil.
- Add the sugar without the pectin and bring the mixture
back to a hard rolling boil, stirring constantly.
- Stir in the pectin sugar and bring the mixture back to a
hard roiling boil for exactly 1 minute, continuing to stir slowly and gently.
- The jelly will foam up at this point, but it will settle
right down when it comes off the heat.
- Remove the jelly from the heat.
- If you notice any pectin lumps, very quickly pour the piping
hot jelly through a fine mesh strainer.
- Pour the jelly into the sterilized jars, leaving ¼ inch
head space.
- Process in a water-bath canner, using the correct time
for your altitude: 5 minutes for 0-1,000 feet above sea level, plus 1 minute
for every additional 1,000 feet.