Pomegranate Jelly Recipe

Introduction

Pomegranate jelly offers a vibrant, tangy flavor that brightens any breakfast or snack. Made from fresh pomegranate juice and a touch of lemon, this jelly is a delightful way to enjoy the season’s jewels year-round.

Ingredients

• 3 1/2 cups pomegranate juice (from 5-6 pomegranates)
• 4 1/2 to 5 1/2 cups sugar (see note below)
• 1/4 cup lemon juice
• 1 box (1.75 oz) pectin (such as Sure-Jell)

Instructions

1. Step 1: To extract the pomegranate juice, break apart the pomegranates, removing the peel and white membranes. Place the arils (fruit-covered seeds) in a saucepan with 1/2 cup water. Bring to a boil, mashing the fruit to release the juice. Strain through cheesecloth or a jelly bag to collect the juice. (Alternatively, use bottled pomegranate juice.)
2. Step 2: Pour the pomegranate juice into a deep saucepan. Stir in the pectin and lemon juice, but do not add sugar yet. Bring the mixture to a rolling boil and cook for 1 minute.
3. Step 3: Add the sugar gradually, stirring to combine. Return the mixture to a hard boil and continue boiling for 1 minute. The mixture will foam, so use a deep pot to avoid overflow.
4. Step 4: Remove from heat and carefully ladle the hot jelly into prepared jars, leaving 1/4 inch of headspace at the top.
5. Step 5: Seal the jars with two-part lids.
6. Step 6: To can, prepare a water bath canner. Process the jars for 10 minutes, then remove and let cool on a towel at room temperature. Check seals after 24 hours. Unsealed jars should be refrigerated and consumed quickly.

Tips & Variations

• Adjust sugar quantity to your taste preference; less sugar results in a tarter jelly.
• For easier juice extraction, roll the pomegranates firmly before opening to loosen the arils.
• Add a cinnamon stick or a vanilla bean during boiling for a spiced variation.
• If you prefer a freezer jam, skip the canning step and store jars in the freezer for up to 6 months.

Storage

Properly canned and sealed jars can be stored in a cool, dark pantry for 12-18 months. Refrigerate any jars that do not seal properly and use within a few weeks. For refrigerator-only jelly, it will keep for several weeks, and frozen jelly can last up to 6 months. Always allow jars to cool completely before refrigeration or freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled pomegranate juice instead of fresh?

Yes, bottled pomegranate juice can be used as a convenient alternative if fresh juice is not available. Make sure it is 100% juice without added sugars or preservatives for best results.

What if my jelly doesn’t set properly?

If the jelly is too runny, it may need to be boiled a little longer or you can add a bit more pectin and re-cook to achieve the desired consistency. Be sure to follow the boiling times carefully and use a deep pot to prevent boiling over.

Pomegranate Jelly Recipe

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★★★★★

5 from 130 reviews

• Author: Simon
• Total Time: 45 minutes
• Yield: About 4 half-pint jars 1x

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Description

This Pomegranate Jelly recipe transforms fresh pomegranate juice into a sweet, tangy jelly perfect for spreading on toast or serving with cheese. Using pectin and lemon juice, the jelly achieves the ideal set with a burst of fruity flavor. Whether canned for long-term storage or refrigerated to enjoy fresh, this homemade jelly is a delightful way to preserve the vibrant taste of pomegranates.

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Ingredients

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Ingredients

• 3 1/2 cups pomegranate juice (from 5–6 pomegranates)
• 4 1/2 to 5 1/2 cups sugar (adjust according to taste)
• 1/4 cup lemon juice
• 1 box (1.75 oz) pectin (such as Sure-Jell)
• 1/2 cup water (for juice extraction)

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Instructions

1. Extract juice: Break apart the pomegranates by removing the peel and white membranes. Place the arils in a saucepan with 1/2 cup water. Bring to a boil, mashing the fruit to release the juice. Strain through cheesecloth or a jelly bag to obtain 3 1/2 cups of juice. Alternatively, use bottled pomegranate juice.
2. Combine pectin and lemon juice: Pour the pomegranate juice into a deep saucepan. Add the pectin and lemon juice, but do not add sugar yet. Bring the mixture to a boil and let it boil for 1 minute to activate the pectin.
3. Add sugar and boil: Stir in the sugar completely. Return the mixture to a hard boil and boil vigorously for 1 minute while stirring constantly. The mixture will foam, so ensure the pot is deep to avoid spills.
4. Jar the jelly: Turn off the heat and carefully ladle the hot jelly into prepared sterilized jars, leaving 1/4 inch headspace at the top.
5. Seal jars: Seal the jars with two-part lids to ensure a proper vacuum seal during processing.
6. Process jars (optional): For long-term storage, process the sealed jars in a prepared water bath canner for 10 minutes. Remove jars and allow to cool on a towel at room temperature. After 24 hours, check seals. Jars that are not sealed should be refrigerated and used promptly.
7. Storage: Properly canned and sealed jars can be stored in the pantry for 12-18 months. Alternatively, the jelly can be kept in the refrigerator for several weeks or frozen for up to 6 months.

Notes

• Adjust sugar amount between 4 1/2 to 5 1/2 cups based on your sweetness preference and pomegranate juice tartness.
• Use deep pots to prevent boiling over when the jelly foams during boiling.
• Canning is optional; the jelly is safe and delicious stored in the fridge or freezer without canning.
• Ensure jars are sterilized before filling to prevent spoilage when canning.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: American

Keywords: pomegranate jelly, homemade jelly, fruit jelly, pectin jelly, canning jelly, fruit preserves