Minted Pomegranate Jelly

2.5 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
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.