Pomegranate Jelly Recipe

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If you or a neighbor is lucky enough to have a pomegranate tree, this pomegranate jelly recipe is a wonderful way to use the juice. Purchased pomegranate juice can be used as well. It contains less pectin than fresh pomegranate juice, so it must be reduced further to make the pomegranate jelly.
Makes 5 half-pint jars
- 4 cups unsweetened pomegranate juice, fresh or purchased
- 4 cups Homemade Apple Pectin (page 231)
- 4 cups sugar

Step 1

Have ready hot, sterilized jars and their lids (see page 228). Place 2 or 3 small plates in the freezer.

Step 2

In a large nonreactive saucepan over medium-high heat, bring the pomegranate juice to a boil. Add the pectin and return to a boil. Cook, uncovered, stirring frequently, until the liquid is reduced by one-third if using fresh pomegranate juice, and by half if using purchased pomegranate juice.

Step 3

Stir in the sugar, bring to a boil, and cook, stirring frequently, until the jelly is thick enough to sheet off the back of a spoon, about 1 minute. Remove from the heat. Use 1 tsp jelly and a chilled plate to test if the
jelly is ready (see page 231).

Step 4

Ladle the hot jelly into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Step 5

Process the jars for 10 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, see pages 228–229). The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month.

Step 6

This pomegranate jelly recipe is reprinted with permission from The Art of Preserving by Lisa Atwood, Rebecca Courchesne, Rick Field and published by Weldon Owen.

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