Fresh Family Meals Made for Everyday Life

How to Make Homemade Pomegranate Jelly

A gift tag tied with red and white string hangs from a jar of ruby red pomegranate jelly.
This post is sponsored by the makers of Ball® home canning products.*
Recipe At-A-Glance
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Canning & Preserving45 min
Pomegranate jelly is the perfect thing to add a little brightness to your morning toast. This simple recipe makes a great gift, too. Get the recipe for Homemade Pomegranate Jelly here.

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As the crisp fall weather starts to arrive, it also brings the end of canning season! After months of hard work preserving the harvest of summer, you are rewarded with beautiful shelves full of incredible canned goods you’ll be able to enjoy all year long. What a gift you have given yourself!

But don’t put away your canner yet! Autumn brings its own collection of incredible harvests to preserve. Few fruits are more closely tied to fall weather than the glorious pomegranate! Pomegranate season starts in early fall, and the bright colorful fruits are wonderful for fresh eating, but they also make a beautiful jelly that is delicious on toast or perfect for holiday gift giving. Let’s make some jelly!

A hand holds up a small jar of perfectly clear jelly.

Is pomegranate jelly made from pomegranate juice?

Sure is! The difference between a jelly and a jam is the preparation of the fruit before making the preserves. For jelly, you use fruit juice. For fruit jam, you use mashed fruit or fruit purée. Since we’re making a pomegranate jelly, you’ll want to use pomegranate juice for this recipe.

Wholefully Protip

You can make your own pomegranate juice or you can save yourself some time and use bottled pomegranate juice purchased from the store.

Pouring pomegranate juice into a large glass measuring cup.

How do I make pomegranate juice from fresh pomegranates?

If you have the hook-up for fresh pomegranates near you, you can easily make this recipe by juicing the whole fruit. Here’s how:

  1. Firmly roll room-temperature fruit on a countertop, pressing to soften without breaking the skin.
  2. Holding the pomegranate over a fine sieve set over a bowl, use a sharp knife to cut out the blossom end (crown), including the pith.
  3. Juice will begin to spurt out as soon as you puncture the skin. Using your hands, squeeze juice and seeds into the sieve.
  4. Open the fruit and use a small spoon to scrape the remaining seeds into the sieve. Use the back of a large spoon to press out any remaining juice from the seeds.
  5. You can filter the mixture again through cheesecloth if the juice doesn’t seem clear.

Wholefully Protip

You’ll need 7 to 10 large pomegranates to make enough juice (3 1/2 cups) for this jelly recipe.

Overhead of an open jar of pomegranate jelly surrounded by a fresh split pomegranate.

What ingredients do you need to make pomegranate jelly?

Like most jelly recipes, this pomegranate jelly recipe is supremely simple. Here’s what you’ll need to get started:

  • Pomegranate juice—Either freshly squeezed or bottled pomegranate juice will work.
  • Ball® RealFruit™ Classic Pectin—Pomegranates are a low-pectin fruit, meaning you’ll need to add powdered pectin in order to get the jelly to gel properly.
  • Butter, optional—This helps cut back on any foaming that may happen during the boiling process.
  • Sugar—You’re looking for regular granulated sugar or granulated cane sugar here. This recipe has not been tested for safety with any alternative sweetener like honey, maple syrup, or stevia.

Wholefully Protip

Pomegranates have a pH of right around 3.0, making them safe for water bath canning without the need to add more acid in the form of lemon juice or citric acid.

A ladle pours finished jelly into a canning jar using a large canning funnel.

What are the best jars for canning jelly?

Our favorite jars for canning this pomegranate jelly are…wait for it…jelly jars! We put up our jelly in Ball® 8oz. Quilted Crystal Jelly Jars. Any eight ounce jar will do the trick!

How do you make pomegranate jelly?

Pomegranate jelly is a great beginner’s canning recipe! It’s nearly fool-proof and can be done start-to-finish in less than an hour. Here’s how:

Collage of six steps for how to make pomegranate jelly.

  1. Prepare jars, water bath canner, lids, and screw bands per our Canning 101 guide or the printable recipe below. Prepare your pomegranate juice. Measure out 3 1/2 cups, then pour pomegranate juice into a large pot.
  2. Gradually stir in pectin. Add butter or margarine to reduce foaming, if desired.
  3. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
  4. Add the entire batch of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, and skim off foam if necessary.
  5. Ladle hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  6. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when the center is pressed.

An open jar of pomegranate jelly, perfectly set and surrounded by fresh pomegranates.

What are some good ways to use a jar of pomegranate jelly?

Don’t just reserve this jelly for good PB&J (although definitely do that, too). Here are some other ways to enjoy this jelly:

  • Of course, pomegranate jelly is a shining star on top of toast, English muffins, or biscuits.
  • It’s also wonderful stirred into a bowl of homemade yogurt.
  • Slather it on top of pancakes or waffles.
  • Bake it into thumbprint cookies!
  • Use this jelly in place of grape jelly in our Sweet and Sour Meatballs recipe for a great change of pace.
  • Stir it into hot oatmeal or overnight oats to add sweetness and flavor.
  • Mix it with your favorite liquor and some seltzer water to make a pomegranate-flavored cocktail.
 
A gift tag tied with red and white string hangs from a jar of ruby red pomegranate jelly.

Pomegranate Jelly Recipe

Yield: 6 half pint (8 oz) jars
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Pomegranate jelly is the perfect thing to add a little brightness to your morning toast. This simple recipe makes a great gift, too. Get the recipe for Homemade Pomegranate Jelly here.

Recipe courtesy of the makers of Ball® home canning products.

Ingredients

  • 3 1/2 cups prepared or bottled pomegranate juice (about 7 to 10 large pomegranates or 2 16-oz bottles)
  • 6 Tbsp Ball®RealFruit™ Classic Pectin
  • 1/2 tsp butter or margarine, optional
  • 5 cups sugar

Instructions

  1. HEAT jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  2. PLACE pomegranate juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  4. LADLE hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rims, and center lids on jars. Apply bands until fit is fingertip tight.
  5. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Notes

  • Quick Tip: To juice pomegranates, roll room-temperature fruit on a counter top, pressing it firmly to soften without breaking the skin. Holding the pomegranate over a fine sieve set over a bowl, use a sharp knife to cut out blossom end (crown), including the pith. Juice will begin to spurt out as soon as you puncture the skin. Using your hands, squeeze juice and seeds into sieve. Open the fruit and using a small spoon, scrape remaining seeds into sieve. Use the back of a large spoon to press out any remaining juice from seeds. Measure 3-1/2 cups juice.
  • Note: Wear rubber gloves when juicing pomegranates to keep your hands from being stained.

Nutrition Information:
Yield: 96 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 44Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 0g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

This post is sponsored by the makers of Ball® home canning products.*
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
Want to be a sponsor? Let’s work together!

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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