Jalapeno Pomegranate Jelly

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Jalapeno Pomegranate Jelly

 

1 quart pomegranate juice

2 jalapenos,

chopped

7 cups sugar

6 ounces liquid pectin

 

Combine one quart pomegranate juice and two chopped

jalapeno peppers in a sauce pan. Simmer for ten minutes. Strain the mixture into

your jelly making pan or a dutch oven works nicely and add the sugar. Bring this

mixture to a rolling boil, stirring to dissolve the sugar. Skim as needed. Add

the pectin and boil for exactly one minute. Skim the foam and ladle into

sterilized jelly jars. To be safe, process in a hot water bath for five minutes.

Label and enjoy.

Makes about 7 cups.