This is the Best Pomegranate Jelly Recipe. Made with fresh, or store bought. juice with sugar and pectin. Simple to make and the perfect way to capture the fresh flavor of pomegranate to enjoy all year!
This recipe was originally published January 1, 2014. It has since been updated to include helpful tips and fresh photos.
- 3 Ingredients: The toughest decision you will have is deciding if you want to use store bought or fresh juice.
- Holiday Favorite: Pomegranate is the very best homemade jelly and perfect for gift giving.
- Family Favorite: Our go-to whenever we are in need of a fresh jar of jelly.
THIS Homemade Pomegranate Jelly Recipe is a blast from my past. My grandparents had two giant pomegranate bushes in their yard. We would help pick the fresh fruit and would get completely stained as we ate the tiny seeds.
From there we would help her get heaping mounds of seeds to make jelly. This jelly. It is so unbelievably good. There is nothing quite like a warm piece of toast, slathered in melted butter, and spread with pomegranate jelly. The perfect way to can the fresh flavor of pomegranate so you can enjoy it all year long.
POMEGRANATE JELLY INGREDIENTS
This jelly requires only 3 simple ingredients and comes together quickly. It is what I like to consider a beginner jelly recipe, since it is practically no-fail. Here is what you need to get started:
- Pomegranate Juice: You can use fresh squeezed juice, see below for details, or store bought. If you decide to use a jar from the store, be sure you pick pure pomegranate juice, nothing with added sugar. I recommend POM Wonderful. It does not contain any preservatives, added sugar or artificial sweeteners and is 100% juice, according to their website.
- Granulated Sugar: White sugar works with the juice and pectin in the recipe to not only give you a sweet flavor but also that perfect gel thickness.
- Pectin: I have only tried powdered pectin for this recipe. If you’re familiar with liquid I am sure it could work.
That’s it. All you need are these three simple things with the addition of a very tall pot and candy thermometer.
HOW DO I GET JUICE OUT OF A POMEGRANATE?
- Deseed the pomegranate. There are several different ways to do this, we find this tutorial the most helpful.
- Remove all of the white flesh pieces from the seeds.
- Place the seeds into a blender and pulse until watery and pureed.
- Run through a fine strainer or cheese cloth to remove any large pieces, leaving you with the juice.
HOW TO MAKE POMEGRANATE JELLY
- PREP: Gather your ingredients. If you plan on using fresh juice, squeeze and measure to 7 cups.
- BOIL: Combine the juice with the sugar in a very tall pot. Bring to a boil over high heat.
- PECTIN: Reduce the heat to medium and stir in the pectin.
- SIMMER: Return to a simmer and allow the jelly to cook to 220 degrees or until it passes the freezer test.
- PROCESS/FREEZE: Place in freezer jars or seal in canning jars according to the instructions on your canner.
- Tall Pot: This will bubble up as it cooks. Keep a close eye on it as it simmers and be sure to use a tall pot (affiliate).
- Candy Thermometer: Having a thermometer on hand is so helpful in making sure the jelly gets to the right temperature.
- Pectin: This recipe does require the use of pectin to help thicken the jelly. I use a box of 1.75 oz pack of Sure-Jell (affiliate).
Yes. I always try to use fresh squeezed fruit juice. However, sometimes it is just easier to use store bought versions. For this recipe I suggest purchasing quality 100% pomegranate juice. Try to avoid juice that contains added sugar.
If processed correctly, your jelly could last up to two years. Make sure you follow the directions of your steam bath and use sterile clean jars. Once opened it will last up to three months.
Pectin is a starch that helps your jelly set or become more solid. It is the key ingredient in making jams and jellies. You can use a powdered or liquid version. Either will work with this recipe. I use the powder.
We have had success cooking are jellies and jams to 220 degrees f. It gives us a solid, and still spreadable, jelly. Be sure to invest in a quality candy thermometer (affiliate) to keep track of your jellies cooking temperature.
I use the “freezer test” to see if my jelly is done cooking and set. For this, simply place a small spoonful of boiling jelly onto a small plate. Place in the freezer for just a few minutes. Remove and see if it has set.
MORE JAMS AND JELLIES TO TRY
- 7 cups of pure pomegranate juice
- 6 cups sugar
- 1 package pectin
- Combine the juice with the sugar in a very tall pot. Bring to a boil over high heat.
- Reduce the heat to medium and stir in the pectin.
- Return to a simmer and allow the jelly to cook to 220 degrees or until it passes the freezer test.
- Place in freezer jars or seal in canning jars according to the instructions on your canner.
- Cook your jelly until it reaches 220 degrees F OR passes the freeze test.