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Home » Desserts » Pomegranate Jelly

Pomegranate Jelly

20 Comments By Jesseca on December 22, 2022

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Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

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!

Love Jellies and Jams? Me too! Be sure to try my Apple Cinnamon Jelly, Blueberry Jelly, and Strawberry Rhubarb Jelly.

small mason jar full of red jelly with a spoon inside

This recipe was originally published January 1, 2014. It has since been updated to include helpful tips and fresh photos.

RECIPE FEATURES

  • 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.

box of sure jell and two fresh pomegranates on a white table

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?

  1. Deseed the pomegranate. There are several different ways to do this, we find this tutorial the most helpful.
  2. Remove all of the white flesh pieces from the seeds.
  3. Place the seeds into a blender and pulse until watery and pureed.
  4. Run through a fine strainer or cheese cloth to remove any large pieces, leaving you with the juice.
jar of jelly with fresh pomegranate seeds

HOW TO MAKE POMEGRANATE JELLY

  • PREP: Gather your ingredients. If you plan on using fresh juice, squeeze and measure to 5 cups.
  • BOIL: Combine the pomegranate juice, lemon juice, and pectin into a very tall pot.
  • SUGAR: Bring to a boil over high heat and cook for 30 seconds. Carefully Stir in the sugar.
  • BOIL: Return to a rolling boil and allow the jelly to cook to 220 degrees or until it passes the freezer test, 30 seconds to 1 minute.
  • PROCESS/FREEZE: Place in freezer jars or seal in canning jars according to the instructions on your canner.

HELPFUL TOOLS

  • 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).
sealed jar of jelly on a white table

Recipe Notes:

Can I make pomegranate jelly from store bought juice?

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.

How long does this recipe last?

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.

What is pectin?

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.

What temperature do you cook jelly to make sure it sets?

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.

What is the jelly freezer test?

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

  • Strawberry Freezer Jam
  • Peach Strawberry Jelly
  • Appetizer Jalapeno Jelly
spoonful of jelly over a mason jar

MORE MUST-TRY JELLY RECIPES

  • Apple Cinnamon Jelly

  • Jalapeno Jelly Recipe

  • Strawberry Rhubarb Jelly

  • Strawberry Freezer Jam

Still Hungry? Follow One Sweet Appetite on Instagram, Pinterest, and Facebook!

4.70 from 13 votes

Pomegranate Jelly

Created by: Jesseca

Course Condiments and Sauces
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
9 Pints
This quick and simple pomegranate jelly makes a perfect gift. The secret is to use fresh or top quality store-bought pomegranate juice! 
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Ingredients
 
 

  • 5 cups of pure pomegranate juice
  • 1/4 cup lemon juice
  • 1 (1.75 ounce) box powdered pectin
  • 7 cups sugar

Instructions

  • Combine the pomegranate juice, lemon juice, and pectin into a very tall pot.
  • Bring to a boil over high heat and cook for 30 seconds.
  • Carefully Stir in the sugar.
  • Return to a rolling boil and allow the jelly to cook to 220 degrees or until it passes the freezer test, 30 seconds to 1 minute.
  • Place in freezer jars or seal in canning jars according to the instructions on your canner.

Notes

  • Cook your jelly until it reaches 220 degrees F OR passes the freeze test. 
What is the jelly freezer test?
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.

Nutrition

Serving: 2tablespoons | Calories: 42kcal | Carbohydrates: 11g | Protein: 0.01g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 19mg | Fiber: 0.01g | Sugar: 11g | Vitamin A: 0.03IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.01mg

Did You Make This Recipe?

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    Comments & Reviews

  1. Dawn says

    December 22, 2022

    I tried this recipe because of the lower sugar amount and it absolutely would not set up. usually the pectin is added to the juice and boiled before adding sugar. your recipe does not mention that. Secondly, this recipe required boiling for almost 10 minutes before reaching 220 degrees, and pectin breaks down with longer cook times. I even tried recooking this using the directions on the Sure*Jell sheet to no avail. Very sad for the waste of ingredients and time. I think part of the problem is the lower sugar to juice ratio.

    Reply
    • Jesseca says

      December 22, 2022

      Sorry that you had a difficult time with this recipe, Dawn. I actually JUST made this for the holidays and noticed that I did mess up some of the measurements. I’ve updated the recipe including measurements that are more accurate and will fully set up. I also adjusted the cooking process to help get that thicker set. So sorry that you had an issue. I hope this helps.

      Reply
  2. Gloria M says

    December 4, 2022

    Is it possible to use sweetener instead of regular sugar?

    Reply
    • Jesseca says

      December 4, 2022

      Hi Gloria, I can’t be certain since I have never tried it myself. I did some research and noticed a few sites say that the jelly will be thinner. This is already a tad thin so I can’t say confidently if it would be a good idea or not.

      Reply
  3. Nour says

    August 17, 2020

    Hi can i replace the pectin with other or could don’t use it??

    Reply
    • Jesseca says

      August 17, 2020

      I have never made jelly without pectin, so I would not be a great resource for substitutions on that ingredient.

      Reply
  4. Casey says

    August 10, 2018

    This recipe was good. Mine was a little runny but still tasty. Wish it included a cooking temperature.

    Reply
  5. Jeri says

    January 14, 2018

    This is an absolutely amazing recipe. I made my pomegranate jelly this year and wanted to try a new recipe and this was the best by far. This recipe is going in my recipe box and it will be passed down no doubt. Thankyou

    Reply
  6. Rachel says

    July 6, 2016

    How long does it take to set in canning jars

    Reply
  7. Rebekah says

    January 14, 2015

    If you use the PomWonderful, do you still add the sugar?

    Reply
    • Jesseca says

      January 14, 2015

      Yes. PomWonderful is 100% pure juice but you can adjust the amount of sugar if you prefer.

      Reply
  8. Drew says

    March 5, 2014

    5 stars
    Liked the recipe. I cooked it a bit longer.

    Reply
  9. Katie says

    January 9, 2014

    5 stars
    I made this recipe but cooked until a candy thermometer reached about 220 degrees. I did a spoon test and it came out perfect.

    Reply
  10. Ashlee says

    January 2, 2014

    Mmmmmm love pomeggranate’s!!! I want some!

    Reply
  11. Aimee @like mother like daughter says

    January 1, 2014

    this looks beautiful and delicious. i love the taste of pomegranates, but hate the pain of taking them out of the shell… now do you know a trick on how to juice the seeds?

    Reply
    • Jesseca says

      January 1, 2014

      plastic gloves and a lot of cheese cloth. Not my favorite at all. I think last time we used a blender followed by the cheese cloth.

      Reply
      • Rainbow Allen says

        December 12, 2017

        Just a thought. Make it with 100% pom juice and you won’t have to deal with all the seeds

  12. Yvonne @ TriedandTasty says

    January 1, 2014

    Your pictures are so pretty!! I’d love to taste this 🙂

    Reply
    • Olivia says

      December 13, 2018

      Hi There I made this last night and I followed your directions perfectly, but my jelly never set :(! Can you please tell me what I did wrong or what I can do to fix the problem :)? Thanks so much. I really want to make this!!!!

      Reply
      • Jesseca says

        December 14, 2018

        Hi Olivia,
        Don’t throw your jelly out just yet! We can definitely trouble shoot this. Check out this post on how to recook jam or jelly that did not set correctly: https://www.thekitchn.com/5-ways-to-thicken-homemade-jam-234749

        I will remake this recipe and adjust the cooking to ensure that the jelly sets every time.

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Jesseca - Author of One Sweet Appetite

Welcome, I'm Jesseca!

I could not be more excited to have you join me in my kitchen! Everyday easy recipes are my specialty, which means you will find so many fast, quick, and delicious recipes throughout my site. My goal is to create go-to recipes using simple ingredients and pantry staples.

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