Pomegranate Jelly

4.38 from 8 votes

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.

Prep Time20

Cook Time25

Total Time45

Course: Canning Recipes

Cuisine: General

Diet: Gluten Free, Vegan

Servings: half pint (8 oz) jars

Calories: 771kcal

Author: Cassie Johnston

Ingredients

3 ½ cups prepared or bottled pomegranate juice about 7 to 10 large pomegranates or 2 16-oz bottles
6 tablespoons Ball®RealFruit™ Classic Pectin
½ teaspoons butter or margarine optional
5 cups sugar

Instructions

HEAT jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
PLACE pomegranate juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to ½ teaspoon 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.
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.
LADLE hot jelly into hot jars, leaving ¼-inch headspace. Wipe rims, and center lids on jars. Apply bands until fit is fingertip tight.
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 ½ cups juice.
Note: Wear rubber gloves when juicing pomegranates to keep your hands from being stained.
The butter will help keep the jelly from foaming over. You'll have less skimming to do at the end if you use it!
Test the set of the jelly by putting a small saucer in the freezer. Place a spoonful of the jelly on the plate, and run your finger through it when it has cooled. If it has the consistency of jelly, you are good to go! If not, boil hard for another minute and test again.

Nutrition