Description
This pomegranate jelly recipe captures the rich, vibrant essence of fresh pomegranates, delivering a sweet yet slightly tart flavor that pairs beautifully with toast, biscuits, cheese boards, and even roasted meats. It’s easy to make and perfect for gifting or adding a gourmet touch to your breakfasts and desserts.
Ingredients
Scale
- 3½ cups pomegranate juice (from 5–6 fresh pomegranates)
- 4½ to 5½ cups sugar (adjust to your preferred sweetness)
- ¼ cup lemon juice
- 1 box (1.75 oz) pectin (like Sure-Jell)
Instructions
- Extract the Pomegranate Juice
- Cut open 5-6 fresh pomegranates and remove the seeds.
- Blend the seeds in a food processor or juicer until broken down.
- Strain through a fine sieve or cheesecloth to remove pulp, leaving just the juice.
- Prepare the Jelly Mixture
- In a large saucepan, combine pomegranate juice, lemon juice, and pectin.
- Stir constantly and bring the mixture to a rolling boil over medium-high heat.
- Add Sugar and Boil
- Add all the sugar at once, stirring until fully dissolved.
- Bring back to a full rolling boil and let it boil for 1-2 minutes, stirring continuously.
- Fill and Seal the Jars
- Pour the hot jelly into sterilized jars, leaving ¼ inch of space at the top.
- Wipe the rims clean and seal tightly with lids.
- Process in a Water Bath
- Place jars in a boiling water bath for 10 minutes to ensure proper sealing.
- Remove jars and let them cool completely at room temperature.
Notes
- For a lower-sugar version, use a low-sugar pectin and adjust sweetness to taste.
- For a richer flavor, add a dash of vanilla extract or a pinch of cinnamon.
- If your jelly doesn’t set properly, reboil it with extra pectin for a firmer consistency.
- Store sealed jars in the pantry for up to 1 year or refrigerate opened jars for up to 4 weeks.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American