Grape Pomegranate Jelly
1 1/2 pounds red grapes, halved or quartered
pomegranate arils from 1 pomegranate
juice and zest of 1 small lemon
1/4 cup water
3 tablespoons pectin
2 cups granulated sugar
1 teaspoon unsalted butter
In a stockpot, combine the grapes, pomegranate arils, lemon zest, juice and water. Simmer over medium low heat, about 45 minutes to an hour, mashing occasionally with a potato masher, until very liquidy. Pour the mixture into a food mill to separate the juice from the pulp and seeds. Scrape the remaining pulp and seeds onto a piece of cheesecloth, tie into a ball, and squeeze out as much liquid as possible (wait until it's cool enough to touch to do this). The fruit should yield about 2 1/2 cups of juice. Discard the pulp and seeds.
Pour the juice into a clean stockpot and turn the heat up to high. (Wear an oven mitt during this process to avoid splatter burns on your hand and arm.) Sprinkle the pectin over the juice and stir constantly while bringing the juice up to a rolling boil. Add the sugar all at once and return to a full rolling boil, continuing to stir constantly. Once it's boiling, boil hard for one minute. Stir in the butter (to reduce foaming). Pour into clean, hot, sterilized jars and follow standard canning processes if canning for future use; or just refrigerate for consuming in the next few months.
Yields about 2 1/2 pints of jelly.
Recipe from Curly Girl Kitchen