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Pomegranate Jelly

This quick and simple pomegranate jelly makes a perfect gift. The secret is to use fresh or top quality store-bought pomegranate juice! 
Course Condiments and Sauces
Cuisine American
Keyword can, canning, dessert, jelly, pomegranate
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 Pints
Calories 42kcal
Author Jesseca

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