Minted Pomegranate Jelly 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 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.