Pomegranate Jelly Recipe

Nothing beats the taste of good, homemade pomegranate jelly. There are two main ways to make pomegranate jelly, one is with regular pectin, and the other is with a special pectin for low sugar jellies. In this recipe, we will be covering how to make both variations. So, without further adoo, on to the recipe.

Ingredients

Regular pectin method

4 cups pomegranate juice
1/4 cup lemon juice
1 package powdered pectin
5 cups white cane sugar

Low sugar method

4 cups of pomegranate juice (6 to 8 pomegranates)
1/4 cup of lemon juice
3 cups of white cane sugar
4 teaspoons of pectin
4 teaspoons of calcium water (made from 1/2 teaspoon of Monocalcium Phosphate in 1/2 cup water)

Additional Things You’ll Need

6-7 Eight ounce canning jars

Instructions

  1. Make the juice. For more information on this, visit this page: How to Make Pomegranate Juice
  2. Prepare the jars. Soak the jars in boiling water for a few minutes to sterilize. Also, pour some boiling water over the jar lids for the same reason.
  3. Regular Pectin - Measure the pomegranate and lemon juice in a 6-quart pan. Add the pectinpectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.

    Low-Sugar Pectin - Pour four cups of pomegranate juice into a pan. Add four teaspoons of calcium water and mix. In a separate bowl, thoroughly mix the sugar with the low-sugar pectin. Next, bring juice to a boil. When the juice boils, add the sugar and pectin mixture. Stir for 1 to 2 minutes until the sugar and pectin are completely dissolved. Return to a boil and remove from heat. Let stand for a minute and skim any foam off.

  4. Fill the jars with the pomegranate jelly mixture until they are half full. Wipe the rims clean and screw the lids on.
  5. You’re almost done now, the last step is to finish canning the jelly. Place the jelly jars on a rack in a large pot of boiling water such that the jars do not touch. The jars should be completely submerged, with about an inch of water on top. Boil for 5 minutes and then remove the jars and let them cool. Let the jars cool to room temperature, and then place them in the refrigerator.

That’s it, you’ve done it! You just made your own homemade pomegranate jelly. The jelly will last about 3 weeks from the time you open it.