Pomegranate Jelly

Pomegranate Jelly
  • PREP TIME
    5 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    15 mins
  • SERVING
    176 People
  • VIEWS
    156

Capture the vibrant taste of fall with this jewel-toned Pomegranate Jelly. Its tangy-sweet flavor makes it a stunning addition to your holiday table, a delightful spread on morning toast, or a unique topping for pancakes.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Fiber
    0 g
  • Sodium
    0 mg
  • Sugar
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins In a large, heavy-bottomed stainless steel saucepan, combine the sugar, pomegranate juice, and lemon juice. (2 minutes)

Image Step 02
02 Step

Recipe View 15 mins Bring the mixture to a rolling boil over high heat, stirring constantly to prevent scorching. (Approximately 10-15 minutes)

Image Step 03
03 Step

Recipe View 1 mins Once the mixture reaches a full, rolling boil that cannot be stirred down, immediately stir in the liquid pectin. (1 minute)

Image Step 04
04 Step

Recipe View 30 mins Return to a full, rolling boil and boil *exactly* for 30 seconds, stirring constantly. (30 seconds)

Image Step 05
05 Step

Recipe View 5 mins Remove the saucepan from the heat and carefully skim off any foam that has formed on the surface using a metal spoon. (5 minutes)

Image Step 06
06 Step

Recipe View 15 mins Ladle the hot jelly into hot, sterilized jars, leaving 1/4 inch of headspace at the top. (15 minutes)

Image Step 07
07 Step

Recipe View 5 mins Wipe the rims of the jars clean with a damp cloth, place the lids on top, and screw on the bands until finger-tight. (5 minutes)

Image Step 08
08 Step

Recipe View 30 mins Process the filled jars in a boiling water bath canner for 5 minutes to ensure a proper seal. Adjust processing time for altitude. (30 minutes)

For the best flavor, use freshly squeezed pomegranate juice. Bottled juice can also be used, but the flavor may not be as intense.
Sterilize your jars and lids by boiling them in water for 10 minutes before filling.
A candy thermometer can be used to ensure the jelly reaches the proper setting point. It should reach 220°F (104°C).
Adjust the boiling time and processing time based on your altitude to ensure proper sealing.
If you don't have a boiling water bath canner, you can process the jars in a large stockpot with a rack at the bottom to prevent the jars from touching the direct heat.

Madaline Casper

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 52 Ratings)
Total Reviews: (4)
  • Dakota Moen

    My jelly didn't set up properly. I think I didn't boil it long enough. I'll try again and make sure to use a candy thermometer this time.

  • Selena Balistreri

    This jelly is amazing! The perfect balance of sweet and tart. I used it on my Thanksgiving turkey and everyone raved about it!

  • Judge Torp

    I tried this recipe with store-bought pomegranate juice, and it still turned out great. Next time, I'll try it with fresh juice for an even better flavor.

  • Catherine Mann

    I've made this jelly twice now, and it's always a hit. The instructions are easy to follow, and the results are beautiful and delicious.

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