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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Fill Jars: Immediately remove from heat and ladle the hot jelly into prepared sterilized jars, leaving 1/4 inch headspace at the top.
Seal the Jars: Wipe rims clean and seal the jars with two-part canning lids (lid and ring).
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.
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