Pomegranate Jelly Recipe

5 2 5
Pomegranate Jelly Recipe
Pomegranate Jelly Recipe photo by Taste of Home
Publisher Photo

Pomegranate Jelly Recipe

Read Reviews
5 2 5
Publisher Photo
"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, California
Recommended: Champagne Recipes
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Process: 5 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Process: 5 min.

Ingredients

  • 3-1/2 cups pomegranate juice
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 5 cups sugar

Directions

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.
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.
Originally published as Pomegranate Jelly in Taste of Home June/July 2010, p68

Nutritional Facts

2 tablespoons: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 23g carbohydrate (23g sugars, 0 fiber), 0 protein.

  • 3-1/2 cups pomegranate juice
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 5 cups sugar
  1. 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.
  2. 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.
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.
Originally published as Pomegranate Jelly in Taste of Home June/July 2010, p68

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPomegranate Jelly

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
piehlar User ID: 4350572 220845
Reviewed Feb. 18, 2015

"We make a batch of this each year. It has a nice blend of sweet and tart and is pretty in the jar, too! It is great on toast or muffins, but equally good as a condiment with pork or chicken."

MY REVIEW
HobyB User ID: 5330145 210998
Reviewed Sep. 22, 2010

"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!"

Loading Image