a white bowl with red pomegranate jelly being spooned in on a tan napkin in front of several jars of pomegranate jelly and a half pomegranate
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5 from 5 votes

Homemade Pomegranate Jelly Recipe

Sweet, tart, and glossy pomegranate jelly, perfectly clear and gelled to a wobble, this is a simple but delicious homemade jelly recipe.
Prep Time10 mins
Cook Time20 mins
Water Bath Canning time (Optional)10 mins
Total Time40 mins
Course: Breakfast, Condiment, Dessert
Cuisine: American
Keyword: condiment, homemade, jelly, pantry staple, pomegranate, sauces
Servings: 64
Calories: 98kcal

Ingredients

  • 5 cups pomegranate juice, pure No sugar added if buying juice from store.
  • 7 cups white sugar
  • 1.75 ounces pectin, dry regular 1 packet
  • 1 tsp butter, unsalted optional*

Instructions

  • Wash four pint jars, screw bands, and seals (new), with warm soapy water and set on clean kitchen towel to dry. If water bath canning also set up a large pot with enough boiling water to cover mason jars by 1 inch.
  • If using fresh pomegranate seeds, crush in blender or food processor to release juice and strain through fine mesh sieve.
  • Combine pomegranate juice, pectin, and butter if using in a second pot. Bring to a boil over medium high heat, stirring occasionally.
  • Warm the clean jars by submerging in boiling water for a few minutes. Remove and turn onto clean towel again to dry.
  • When pomegranate mixture is boiling, add in sugar, stir to dissolve and continue stirring until it returns to a boil. Once boiling begin timing and cook for exactly 2 1/2 minutes.
  • Remove from heat and skim off any excess foam. (The foam is not harmful or inedible, just makes the jars slightly more attractive when removed.)
  • Ladle jelly into warm jars, leaving 1/4" of head space and wipe the rims clean. Using a kitchen towel to protect your hand place on seals and screw bands, tightening to hand tight.
  • Submerge closed jars into boiling water and leave for 10 minutes. Remove from water, let sit to seal, then store unopened jars in cupboard for up to 1 year. Once opened store in fridge for 1 month.
  • Yield 64 ounces of jelly, 4 pint jars.

Notes

*Butter reduces the foam produce when boiling the sugar with pectin and juice. Not necessary but makes skimming easier. 
*New Kerr and Ball jar seals do not require prepping in simmering water before use, but read instructions on seals you are using to verify proper prep.
*If not water bath canning can be frozen for one year. Allow to cool before placing in freezer and leave between 1/2 to 1 inch of head space to allow for expansion. 

Nutrition

Serving: 2Tbs | Calories: 98kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 42mg | Fiber: 1g | Sugar: 24g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg