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"For as long as I can remember, my mom has been making this pomegranate jelly and sending us all home with a few jars." To make this jelly even more tangy, substitute cranberry juice for pomegranate juice. Tatiana Kushnir, Montara, CA
This recipe is:
Quick
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 2 tablespoons equals 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 2 mg sodium, 23 g carbohydrate, 0 fiber, trace protein.
Originally published as Pomegranate Jelly in Taste of Home June/July 2010, p68
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Reviewed on Sep. 22, 2010 by HobyB
We have made this jelly two times and don't have much left. We keep sharing it with friends and they can't get enough. We have a rule that you must return the empty jar to get more jelly since the jar is the most expensive part of this recipe!
Reviewed on Jul. 28, 2010 by darjod
This jelly is SO awesome! The recipe worked perfectly other than I got almost 7 half-pint jars - which is good because I know this jelly will go fast around our house. Very easy and very little mess to clean up. Looks like you slaved for hours but really it's pretty simple. Love it. :-)
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