3 to 4 cups Colorado Tart Cherries
1 Cup POM Pomegranate Juice
1 tsp Cinnamon
2 Teaspoons Calcium Water
1 Cup Colorado Honey
2 Teaspoons Pomonas Universal Pectin
- Sanitize 6 Jelly Jars (8 oz) and lids in Dishwasher
- Heat water bath to boiling
- While water bath is heating keep cleaned lids sanitized in simmering water on stove
- Puree fruit in food processor or blender
- Add calcium water and cinnamon to pureed fruit and stir in Pomegranate Juice
- Heat fruit and juice mixture to boiling
- Combine pectin with honey and stir well. Add honey pectin mixture to boiling fruit and stir rapidly to combine.
- Bring mixture back to boiling and then turn off or remove from burner.
- Fill jelly jars to about 1/2 inch from top. Wipe rims clean with sanitized cloth.
- Carefully place lids and screw tops on jars, tighten and add to water bath.
- Boil jelly in jars for 10 minutes plus 1 minute for every additional 1,000 feet of elevation. This means that on the Colorado plains at approximately 5280 feet of elevation I boil them for 16 minutes.
For more precise or thorough instructions please consult the printed instructions in your packet of Pomonas Universal Pectin. There are several other brands out there, but I prefer Pomonas because it can be used to make low sugar and or fruit only jams and jellys. And, it is a 100% natural product.
Quote directly from the back of my Pomonas box:
POMONAS UNIVERSAL PECTIN makes thick jam and jelly with rich, full flavor undiluted by large amounts of added sugar. Ordinary fruit pectins require your jam or jelly to be 55-85% sugar to set firmly.
POMONAS UNIVERSAL is a low methoxyl type pecticn extracted from citrus peel. Its jelling power is activated by calcium (included), not by sugar content.
I have never used more than 1 cup of sugar or honey with my Pomonas and I usually use less. On several occasions I have used 100% fruit and fruit juice and I have always had excellent results. The process is simple and the instructions are clear enough even for a novice!