Pomegranate Jelly Recipe

Introduction

Pomegranate jelly is a vibrant and flavorful treat that captures the tart sweetness of fresh pomegranates. Perfect on toast or as a glaze, this homemade jelly brings a burst of color and taste to your kitchen creations.

Ingredients

• 3 1/2 cups pomegranate juice (from 5-6 pomegranates)
• 4 1/2 to 5 1/2 cups sugar (see note)
• 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 and remove 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 gently to release the juices. Strain the mixture through cheesecloth or a jelly bag to collect the juice. Alternatively, you can use bottled pomegranate juice.
2. Step 2: Pour the pomegranate juice into a deep saucepan. Add the pectin and lemon juice, but do not add the sugar yet. Bring the mixture to a full boil and maintain it for 1 minute.
3. Step 3: Stir in the sugar until fully combined. Return the mixture to a hard boil and boil vigorously for 1 minute. The mixture will foam—use a deep pot to prevent overflow.
4. Step 4: Remove the saucepan from heat and carefully ladle the hot jelly into prepared jars, leaving 1/4 inch of headspace.
5. Step 5: Seal jars with two-part lids. If canning, process the jars in a boiling water bath for 10 minutes. After processing, place jars on a towel at room temperature to cool. After 24 hours, check seals. Any unsealed jars should be refrigerated and used promptly.

Tips & Variations

• Adjust the sugar amount based on your preferred sweetness—start with less if you want a tarter jelly and increase if you like it sweeter.
• Use bottled pomegranate juice for a quicker method, but fresh juice will yield the best flavor.
• If you prefer a softer set, reduce the pectin slightly, but be aware the jelly may take longer to gel.
• For a unique twist, stir in a teaspoon of cinnamon or grated ginger during the boiling step for added warmth.

Storage

Properly canned and sealed jars can be stored in a cool, dark pantry for 12–18 months maintaining their best quality. Refrigerated jelly lasts several weeks, while frozen jelly can keep up to 6 months. When reheating frozen jelly, thaw in the refrigerator overnight before use.

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 works well and simplifies the process. Just ensure it is 100% juice without added sugars for best results.

Do I have to can the jelly to store it safely?

No, canning is optional. You can refrigerate the jelly for several weeks or freeze it for longer storage. Canning is recommended if you want shelf-stable jars for a year or more.

Pomegranate Jelly Recipe

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★★★★★

4.5 from 112 reviews

This Pomegranate Jelly recipe delivers a vibrant, sweet-tart spread made from fresh pomegranate juice, lemon juice, sugar, and pectin. Perfect for canning or refrigerating, this jelly showcases the jewel-like flavor of pomegranates and is ideal for spreading on toast, pairing with cheese, or gifting as homemade preserves.

• Author: Isla
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: Approximately 5 half-pint jars 1x
• Category: Jelly and Preserves
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Ingredients

• 3 1/2 cups pomegranate juice (from 5–6 pomegranates)
• 4 1/2 to 5 1/2 cups sugar (adjust depending on sweetness preference)
• 1/4 cup lemon juice
• 1 box (1.75 oz) pectin (such as Sure-Jell)

Instructions

1. Extract the Juice: Break apart the pomegranates, removing the peel and white membranes. Place the arils (the fruit-covered seeds) in a saucepan with 1/2 cup water. Bring it to a boil while mashing the arils to help release their juice. Strain the mixture through cheesecloth or a jelly bag to collect the juice. Alternatively, bottled pomegranate juice can be used as a shortcut.
2. Prepare the Jelly Mixture: Pour the pomegranate juice into a deep saucepan. Add the pectin and lemon juice, but do not add sugar yet. Bring this mixture to a full rolling boil and boil for 1 minute to activate the pectin.
3. Add Sugar and Boil: Stir in the sugar thoroughly. Return the mixture to a full rolling boil and boil hard for 1 minute. The mixture will foam, so use a deep pot to avoid overflow.
4. Jar the Jelly: After boiling, turn off the heat. Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace at the top. Seal the jars with two-part canning lids.
5. Process for Canning: If canning, prepare a water bath canner beforehand. Process the jars in boiling water for 10 minutes, then remove them and allow to cool on a towel at room temperature. After 24 hours, check seals. Store sealed jars in a cool pantry for 12 to 18 months. Any jars that do not seal should be refrigerated and used immediately.
6. Refrigeration or Freezing Option: If not canning, allow the jars to cool completely, then store in the refrigerator for several weeks or the freezer for up to 6 months.

Notes

• Adjust sugar quantity between 4 1/2 and 5 1/2 cups based on your preferred sweetness level and tartness of the pomegranate juice.
• Using a deep pot is important to accommodate foaming during boiling and prevent spills.
• Canning is optional; this jelly can also be stored in the refrigerator for a few weeks or frozen for longer storage.
• Ensure jars and lids are sterilized before filling to maximize shelf life and safety.
• Use freshly juiced pomegranate for best flavor, though bottled juice works well for convenience.

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