 | Minted Pomegranate Jelly2.5 quarts David Katz, Consulting Chef |
| • | 30 oz. The Perfect Purée Pomegranate Concentrate, thawed |
| • | 4 1/2 cups water |
| • | 2 tbsp. lemon juice |
| • | 3 packages powdered pectin |
| • | 3 1/2 cups granulated sugar |
| • | 1 large bunch of fresh mint, stems bruised with back of knife |
| Method: | |
| 1. | If you wish to store the jelly in jars, follow the manufacturer’s instructions for sterilization. |
| 2. | Bring Pomegranate Concentrate, water and lemon juice to a boil in a sterilized, non-reactive saucepan. Add pectin powder and return to a boil. |
| 3. | Add sugar to boiling liquid in a steady stream, whisking constantly. Add mint and return liquid to a boil for one minute more, then reduce heat and simmer for 5 minutes. |
| 4. | Strain jelly into a sterile container. Either follow sterilization procedure recommended by jar manufacturer, or refrigerate until use. |