Homemade Pomegranate Jelly Recipe

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

4.80 from 24 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

Cook Time20

Water Bath Canning time (Optional)10

Total Time40

Course: Breakfast, Condiment, Dessert

Cuisine: American

Keyword: condiment, homemade, jelly, pantry staple, pomegranate, sauces

Servings:

Calories: 98kcal

Author: Mikayla M.

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.

*Increase the cook time to 3 minutes after the sugar addition for a stiffer set jelly.

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