Pomegranate Jelly Recipe

Lucy Baker
Pomegranate Jelly Recipe
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  • Yield:Makes 6 cups, or 6 half-pint jars
  • Active time:30 minutes
  • Total time:50 minutes
This recipe appears in:
Preserved: Pomegranate Jelly

This quick and simple pomegranate jelly makes a perfect gift for Valentine's Day. The secret is to use top quality store-bought pomegranate juice. Feel free to experiment with blends like pomegranate-grape or pomegranate-raspberry. Processed in a hot water bath, the jars will keep for up to a year on the shelf. Otherwise, store them in the fridge for up to three months.

Recipe adapted from Better Homes and Gardens.

Ingredients

  • 4 1/2 cups sugar
  • 4 cups pomegranate juice
  • 1/4 cup freshly squeezed lime juice
  • 1/4 teaspoon unsalted butter
  • One (1.75-ounce) package regular powdered fruit pectin

Directions

  1. 1.

    Measure the sugar into a medium bowl and set aside.

  2. 2.

    Combine the pomegranate juice and lime juice in a large, heavy-bottomed pot. Sprinkle the pectin over the juice and whisk until it dissolves, about 1 minute. Add the butter and bring the mixture to a boil over high heat. Add the sugar all at once and whisk to break up any clumps. Stirring constantly, bring the mixture to a full rolling boil. Boil hard for 1 minute.

  3. 3.

    Remove the pot from the heat and skim any foam from the surface of the jelly with a cold metal spoon. Ladle the hot jelly into hot sterilized jars and process them in a hot water bath for 10 minutes.

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