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Pomegranate Jelly
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Prep Time:
30 minutes
Cook Time:
18 minutes
Total Time:
53 minutes
Sweet pomegranate jelly made with fresh juice, lemon, sugar, and pectin.
Ingredients:
  • 4 cups pomegranate juice
  • 1/4 cup lemon juice
  • 1 package SureJell powdered pectin*
  • 5 cups white cane sugar
Instructions:
  • To juice pomegranates, start by submerging the opened fruit in water to separate the seeds from the membranes. Discard the peel and membranes, then blend the seeds briefly. Strain the mixture through a mesh strainer, pressing with a spatula to extract the juice. Alternatively, use a juice press to crush the cleaned fruit, then strain through a mesh strainer for a quicker method with a slightly more bitter flavor.
  • To heat the jars for canning, arrange empty jars on a metal rack in a large 16-quart canning pot, ensuring they are not directly touching the bottom. Fill the pot with warm water, ensuring it covers the jars by at least 1 inch, and bring to a full rolling boil. Boil for 10 minutes to sterilize. Keep jars warm on low heat. Wash lids in hot, soapy water.
  • In a 6-quart pan, combine the pomegranate juice, lemon juice, and pectin. Stir and bring to a rolling boil over high heat, stirring constantly to prevent scorching.
  • Once your mixture reaches a vigorous rolling boil, stir in the sugar. Boil the mixture vigorously for precisely 1 minute. Remove it from the heat, let it stand for 1 minute, and skim off any foam.
  • Prepare the jars: Fill each jar, ensuring there is a 1/2 inch gap between the jelly and the jar's rim. Wipe the rims, place the clean lids on top, and twist on the bands until fingertip-tight.
  • For a tight seal, place the jars, not touching, on a rack in the pot used for sterilizing, ensuring water covers the jars by at least 1 inch. Boil for 5 minutes. Remove with canning tongs and let cool on a clean towel. Listen for the pop indicating seals. Chill in the fridge for a few hours to set. Enjoy within a year. Store open jars in the fridge for up to 3 weeks. Share your feedback below!

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