Pomegranate Jelly Recipe {How to}

How to Make Pomegranate Jelly is NOT easy peasy.  It’s time consuming and definitely pricey if you don’t have a pomegranate tree.  But, it can be an enjoyable way to spend the day if you get together with friends and make the jelly making process into a party!  This Pomegranate Jelly Recipe uses Sure-Jell Pectin, Pomegrantate juice and a whole lot of sugar.  The resulting jelly is beautiful and tastes really nice, too.  It’s a great homemade gift idea for the holidays!

Pomegranate Jelly Recipe

Pomegranate Jelly Ingredients

  • 3 1/2 cups prepared juice  (about 5 large fully ripe pomegranates)
  • 1/2 tsp.  butter or margarine
  • 1 box  SURE-JELL Fruit Pectin
  • 5 cups  sugar, measured into separate bowl (yep, you read that right.  5 cups)

Directions {Step-by-Step}

(directions for the most part from the SURE.JELL box)

BRING pan, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

CUT pomegranates in half horizontally.  Remove seeds.  Extract juice in juicer.  {or blender and strainer}.

STIR pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

THANK your friend with a pomegranate tree if she’s invited you over to make jelly!  {{wink}}

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About Angie

Angie is a CRAFT dabbling, recipe making, WORD loving, sunshine hording, book DEVOURING, Mama to a lot! She's kind of in love with Instagram right now, so if you want her attention, go find here there. {smiling}

Comments

  1. 1

    yummy! can’t wait to try it!

  2. 2

    Would this work if I bought pomegranate juice?

  3. 3

    How much jelly do you end up with? What size jars did you use? I want to make this as a Teacher’s Gift for Christmas….thanks.

  4. 4

    Help… 24 years of making pom jelly I’ve never had a batch turn out thick like glue. Have used the same recipe all these years. Poms came in late – I started picking end of Nov. Usually ripe in early October. Could this be the difference? I have another gallon and a half of juice and don’t want the same results. Should I cut the pectin in half? Any suggestion would be appreciated.

  5. 5
    AURORA LEVERONI says:

    MY DAUGHTER GIVES ME ORGANIC POMEGRANATE JUICE FROM THE FARMERS MARKET. I USE SURE JELL OR MCP PECTIN. MEASUREMENTS ARE IDENTICAL (MADE BY KRAFT). ALTHOUGH THE RECIPE CALLS FOR 3-1/2 CUPS OF JUICE, MY BOTTLE HOLDS 4 CUPS AND I USE ALL OF IT. I ADD AN ADDITIONAL 2 TABLESPOONS OF SUGAR AND PROCEED. I GET 5 JELLY JARS OF JELLY AND IT NEVER FAILS TO THICKEN PERFECTLY. I LIVE AT 4250 FEET ALTITUDE AND ADD 10 MINUTES TO THE RECOMMENDED TIME TO PROCESS THE JARS IN HOT WATER BATH.

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