Sweet, tangy, and beautifully vibrant, this pomegranate jelly recipe is a beginner-friendly way to make homemade jelly using just four simple ingredients. You can use fresh or bottled pomegranate juice for the same delicious result.
Wash the jars and lids in hot, soapy water and rinse well. Keep them warm while you make the jelly so they don’t crack when filled.
In a large, tall pot, stir together the cups of juice, lemon juice, and box of pectin. The pot should be tall enough for the mixture to bubble up during boiling.
Place the pot over high heat and bring the liquid mixture to a full rolling boil — one that doesn’t stop bubbling when you stir. Boil for about 30 seconds.
Carefully stir in all of the sugar at once. Keep stirring until the sugar dissolves completely.
Return the mixture to a full boil and cook until it reaches 220°F on a candy thermometer. If you don’t have one, use the freezer test: place a small spoonful on a chilled plate and let it sit for 1 minute. Push it gently with your finger — if it wrinkles, it’s ready.
Skim off any foam from the surface for a clear jelly.
Ladle the hot jelly into warm jars, leaving about ¼ inch of space at the top. Wipe the rims clean with a towel and seal with lids and screw bands.
If canning: Process jars in a boiling water bath for 5 minutes, then remove and let cool completely on the counter or rack.
If not canning: Let the jars cool to room temperature, then refrigerate or freeze.
Allow the jelly to rest for 12–24 hours before opening so it can firm up properly.
Notes
Always use a tall pot — jelly bubbles up quickly and can overflow.
Don’t reduce the sugar; it helps the jelly set and preserves the flavor.
If your jelly doesn’t set right away, let it sit for 24 hours — it often thickens as it cools.
Store sealed jars in a cool, dark place for up to 1 year, or refrigerate open jars for 2–3 weeks.