- 2 pomegranates
- 1 1/2 cup filtered water
- 1 1/2 cup sugar
- 5 Republic of Tea White Tea Honeysuckle (or another white tea that smells nice with the pomegranate)
- 3 T bottled lemon juice
- splash vanilla
- 1/4 tsp allspice
- 2 T plus 1 tsp pectin
In your jelly pot or pan, combine the water, the sugar, and the tea bags. Cook over a medium heat until you're satisfied with the strength of the tea flavor and the syrup reduces down a bit. Remove tea bags and add in the pomegranate seeds. Let simmer at low heat for about 15 minutes or so. I mashed on the pomegranates with a fork at this point to burst more of them. Be gentle.
Pour mix through a chinois or other fine strainer. Squeeze gently to extract as much juice as possible without pulverizing the seeds. Return juice to the pot, bring to a boil, and add in lemon juice, vanilla, and allspice. Add pectin. Stir well and let boil for a minute.
When the liquid gels within 15 seconds of being smudged on a cold saucer, you're ready to jar. Ladle the jelly into sterilized jars and process in a boiling water bath for ten minutes.
This made one half pint and three quarter pints for me.