Pomegranate Jelly Recipe

Introduction

Pomegranate jelly is a vibrant, tangy spread that captures the rich flavor of fresh pomegranates. This homemade recipe is perfect for preserving the season’s bounty and adds a delightful twist to toast, desserts, or cheese boards.

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, 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. Add the pectin and lemon juice, but do not add sugar yet. Bring the mixture to a boil and maintain it for 1 minute, stirring constantly.
3. Step 3: Add the sugar to the boiling mixture and stir until fully combined. Return to a hard boil and boil vigorously for 1 minute. The mixture will foam, so use a deep pot to prevent overflow.
4. Step 4: Turn off the heat and carefully ladle the 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 the jelly, prepare a water bath canner before starting. Process the jars for 10 minutes, then remove and let cool on a towel at room temperature. After 24 hours, check the seals. Store any unsealed jars in the refrigerator for immediate use. Properly canned jars will keep for 12-18 months in the pantry.

Tips & Variations

• If fresh pomegranates are not available, high-quality bottled pomegranate juice works well.
• Adjust sugar levels between 4 1/2 and 5 1/2 cups depending on your sweetness preference.
• Use a deep pot to prevent boiling over when cooking with pectin and sugar.
• For a freezer option, skip canning and store the jelly in freezer-safe containers—it will keep up to 6 months.

Storage

Store canned pomegranate jelly in a cool, dark pantry for 12 to 18 months. Refrigerate any unsealed jars and consume within a few weeks. If freezing, let jars cool completely, then transfer to the freezer where it will keep up to 6 months. Thaw in the refrigerator 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 can be used as a convenient alternative to fresh juice without compromising flavor.

Do I need to process the jelly in a water bath canner?

Processing in a water bath canner is recommended for long-term shelf storage, but you can also keep the jelly refrigerated or frozen without canning for shorter storage periods.

Pomegranate Jelly Recipe

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★★★★★

4.6 from 121 reviews

• Author: Hugo
• Total Time: 30 minutes
• Yield: About 4 half-pint jars 1x
• Diet: Gluten Free

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Description

This homemade pomegranate jelly recipe captures the vibrant, tangy flavor of fresh pomegranates, transformed into a beautifully set, sweet jelly. Made with natural pomegranate juice, lemon juice, sugar, and pectin, this jelly is perfect for spreading on toast, adding to desserts, or gifting. The recipe includes instructions for both refrigerator storage and traditional water bath canning to extend shelf life.

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Ingredients

Scale 1x2x3x

Juice Preparation

• 3 1/2 cups pomegranate juice (from 5–6 pomegranates)
• 1/2 cup water (for extracting juice)

Jelly Ingredients

• 1 box (1.75 oz) pectin (such as Sure-Jell)
• 4 1/2 to 5 1/2 cups sugar (adjust to taste)
• 1/4 cup lemon juice

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Instructions

1. Extract the Pomegranate Juice: Break apart the pomegranates, removing peel and white membranes. Place the arils in a saucepan with 1/2 cup water. Bring to a boil and mash the fruit to release the juice. Strain through cheesecloth or a jelly bag to collect the juice. Alternatively, use bottled pomegranate juice.
2. Combine Juice, Pectin, and Lemon Juice: Pour the strained pomegranate juice into a deep saucepan. Stir in the pectin and lemon juice. Bring the mixture to a full rolling boil and maintain it for 1 minute without adding sugar yet.
3. Add Sugar and Boil Hard: Add the sugar to the boiling juice-pectin mixture. Stir to combine thoroughly. Return the mixture to a full rolling hard boil and boil for 1 minute, using a deep pot to accommodate foaming.
4. Fill Jars: Immediately remove from heat and ladle the hot jelly into prepared sterilized jars, leaving 1/4 inch headspace at the top.
5. Seal the Jars: Wipe rims clean and seal the jars with two-part canning lids (lid and ring).
6. Process in Water Bath (Optional): Prepare a water bath canner and process the jars for 10 minutes to ensure proper sealing for shelf storage. Remove jars and allow them to cool on a towel at room temperature.
7. Check Seals and Store: After 24 hours, check for sealed lids (should not flex when pressed). Store sealed jars in a cool, dark pantry for up to 12-18 months. Unsealed jars should be refrigerated and used within several weeks. Alternatively, jelly can be stored in the refrigerator or freezer without canning—refrigerated jelly lasts weeks, frozen up to 6 months.

Notes

• Adjust sugar quantity between 4 1/2 and 5 1/2 cups based on sweetness preference and pomegranate tartness.
• If not using fresh pomegranates, bottled 100% pomegranate juice can be substituted.
• Canning is optional; jelly can be refrigerated or frozen for storage.
• Ensure using a deep pot to prevent boil over due to foaming during jelly boiling.
• Use sterilized jars and lids to maintain jelly safety and shelf life.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Jelly and Preserves
• Method: Stovetop
• Cuisine: American

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