Pomegranate Jelly

Pomegranate Jelly

41 Reviews 1 Pic
MARBALET
Recipe by  MARBALET

“This unusual jelly has a variety of purposes. It can replace cranberry jelly with turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancakes!”

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Ingredients

Adjust Servings

Original recipe yields 11 - 8 ounce glasses

Directions

  1. Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
  2. Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

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Reviews (41)

Rate This Recipe
Marie Josee
229

Marie Josee

I definitely liked the taste, but I had the same problem everyone else had--it doesn't jell, and after thinking about the canning process more closely, the reason is that you need to allow pectin ample time to heat at its boiling point. Tried it a second time, and this is what I suggest.... Use the box of powdered pectin (1.75 ounce) and add the pectin with the juices. Bring to a boil, THEN add the sugar and bring to a second boil for about a minute. This goes hand in hand with the pectin manufacturer's guidelines (who I called).

DOGWOODRIDGE
77

DOGWOODRIDGE

Lovely flavor. I was so impressed I used every single pomegranate on my tree to make this recipe. Granted, I only had a couple dozen fruit on the tree, but never the less all were invested in this delicious jelly. I did as others had suggested and used the powdered pectin, mixing it first with the juices, bringing to a boil and then adding the sugar and again bringing it to a boil. As far as juicing the poms.... bottom line- wear gloves! The lovely purple color stains but the following day your hands will actually look a deadly green- quite impressive. I juiced with a citrus juicer but found that a lot of the fruit did not get squashed so what was left I put in the blender and pulsed it a bit and then put everything through a strainer. The fresh fruit juice is a bit more tart than the 100% juice found in our grocery store but once mixed with the lemon and the sugar really has a delightful taste. I am planning on including the jelly made in Christmas gift baskets- it was that good!

SABRINAB62
63

SABRINAB62

We made this yummy jelly in no time at all. We used pomegranate juice from the health food store, worked great (saves the mess too!) I noticed in other reviews the jelly didn't set up as they expected. Once I added the pectin, I let it full boil for 1 minute. IT SET PERFECT! Tastes kind of like grape jelly. What a wonderful addition to our holiday jelly making! Thank you Holly!

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Nutrition

Amount Per Serving (176 total)

  • Calories
  • 44 cal
  • 2%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 11.6 g
  • 4%
  • Protein
  • 0 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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