Monday, July 7, 2014

Organic Blueberry Pomegranate Jelly with Maple Syrup

I had a few more bottles of the Santa Cruz Organic juices so I made some more jelly with them. This batch was made using 100% Blueberry Pomegranate Juice.
2, 32 ounce bottles of Organic 100% Blueberry Pomegranate Juice (64 ounces total)
1 1/3 cup water
3/4 cup organic lemon juice
1/2 cup organic maple syrup
6 Tablespoons Low or No-Sugar-Needed Pectin

Stir together juices and water in a large cooking pot over medium-high heat. Slowly sprinkle in pectin and stir so it does not clump. Bring to a boil. Add in maple syrup. Bring to a boil again and hold at a rolling boil for 1 minute. Then remove from heat.

Carefully pour into pre-sanitized and prepared canning jars and top with prepared lids and rings. Place jars into Canner and cover completely with water, to 2 inches over the highest lid. Process at a full boil for 10 minutes with lid on but not pressurized.  Let sit for 5 minutes after processing is done before removing jars. 

Allow jars to sit in a cool place for 24 hours before removing rings and storing.

Note: This jelly will not set up at room temperature and is more like a syrup. When placed in the refrigerator it will set up firmer to be more of a jelly consistency. 

Want more amazing gluten-free recipes and diy projects? Check out the Gluten-Free and DIY Tuesdays page on Allergy Free Alaska's blog.
Blueberry-Pomegranate jelly is on the left and my Organic Apricot-Peach jelly is on the right. 

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