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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.