date:Sep 24, 2012
2 ounces (4 cups) unsweetened pomegranate juice
1/4 to 1/2 cup pomegranate molasses (optional)
4 tablespoons lemon juice
4 teaspoons calcium water (calcium is in the pectin box)
2 cups sugar
4 teaspoons pectin (from the pectin box)
Instructions: Wash 4 8-ounce canning jars and their lids in hot sudsy water; set the lids and rings aside. Sterilize the jars by placing them in a deep-dish baking pan in a 200 oven for at least 20 minutes or until they're ready to be filled.
At the same time, prepa