2 cups fresh pomegranate juice
4 cups sugar
1 tablespoon finely shredded fresh ginger root
¼ teaspoon butter
1 to 2 pouches (3 oz. each) liquid pectin* (see important note below)
Before cooking, add 1 tablespoon finely shredded fresh ginger root to the pomegranate juice. Add the juice mixture to a 5 quart nonreactive saucepan, and stir in sugar. Add butter (helps reduce foaming). Stirring constantly, bring the mixture to a full boil over high heat. Quickly stir in the pectin. Return it to a full boil, and boil for exactly 1 minute.
Remove from heat, and skim off any foam. Immediately pour it into hot, sterilized canning jars within 1/8 inch of the top, and cover with hot, sterilized lids. Cool, then refrigerate. To make the jelly shelf-stable, process filled canning jars according to instructions from the jar manufacturer.
Makes 5 cups.
*One pouch of liquid pectin makes a softer jelly, while two bags of liquid pectin makes a firmer jelly similar to the purchased product.