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Pomegranate Jelly

"For as long as I can remember, my mom has been making this pomegranate jelly and sending us all home with a few jars." To make this jelly even more tangy, substitute cranberry juice for pomegranate juice. —Tatiana Kushnir, Montara, California
  • Total Time
    Prep: 15 min. Process: 5 min.
  • Makes
    6 half-pints


  • 3-1/2 cups pomegranate juice
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 5 cups sugar


  • In a Dutch oven, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 2 minutes.
  • Remove from the heat; skim off foam. Ladle hot liquid into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts
2 tablespoons: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 23g carbohydrate (23g sugars, 0 fiber), 0 protein.

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  • piehlar
    Feb 18, 2015

    We make a batch of this each year. It has a nice blend of sweet and tart and is pretty in the jar, too! It is great on toast or muffins, but equally good as a condiment with pork or chicken.

  • cyndiah
    Feb 11, 2013

    No comment left

  • Marlia
    Aug 17, 2012

    No comment left

  • HobyB
    Sep 22, 2010

    We have made this jelly two times and don't have much left. We keep sharing it with friends and they can't get enough. We have a rule that you must return the empty jar to get more jelly since the jar is the most expensive part of this recipe!

  • kako
    Jul 28, 2010

    No comment left