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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Seal jars: Seal the jars with two-part lids to ensure a proper vacuum seal during processing.
- 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.
- 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
