Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

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Pomegranate Jelly

What does one possibly do with a whole gallon of pomegranate juice? Most everyone will tell you to make pomegranate jelly.

Suzanne’s Pomegranate Jelly

Course: Breakfast
Keyword: condiment, fruit, jelly, pomegranate
Servings: 8 pints
Author: Kala Riddle

Ingredients

  • 12 cups pomegranate juice
  • 6 cups sugar
  • 2 tbsp lemon juice
  • 2 tbsp calcium water mixture of water & calcium powder- comes with Pomona’s Pectin
  • 2 tbsp Pomona’s Pectin

Instructions

  • Add 12 Cups Pom juice to large sauce pan. 
  • Add Lemon Juice, and Calcium water. Bring to rolling boil. 
  • Add Sugar mixed with Pomona’s Pectin (mix together beforehand with whisk) slowly add to boiling juice. Mix well, then bring to another rolling boil.
  • You don’t have to constantly stir, just be close & pay attention that it doesn’t over boil. Add to sterilized and sanitized canning jars.