Pomegranate Jelly Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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