Pomegranate Jelly Recipe
- 3-1/2 cups pomegranate juice
- 1 package (1-3/4 ounces) powdered fruit pectin
- 5 cups sugar
- In a Dutch oven, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
- Remove from the heat; skim off foam. Pour hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 6 half-pints.
Reviews for Pomegranate Jelly(3)
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Quick and easy recipe. Great taste too! I got 7 half-pints out of it. I splurged and bought the real 10$ a bottle pomegranate juice instead of a mixed Welch's juice and I'm glad I did.
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!
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. :-)