Pomegranate Jelly Recipe

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 06/17/21
Pomegranates, with jelly and a pitcher

2014 Corrado Riccomini/Getty Images
Prep: 20 mins
Cook: 25 mins
Plus: 48 hrs 10 mins
Total: 48 hrs 55 mins
Servings: 112 servings
Nutrition Facts (per serving)
67 Calories
0g Fat
17g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 112
Amount per serving
Calories 67
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 14g
Protein 0g
Vitamin C 3mg 14%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 66mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pomegranate jelly recipe requires a lot of fruit, but once you've made it, you'll agree it's fabulous and worth the expense.

If fresh pomegranates aren't available or too costly, you can substitute store-bought pomegranate juice to take a shortcut. Use 3 1/2 cups of juice with 1/4 cup water.

If time is an issue, you can buy pomegranate seeds, known as arils, already removed from the fruit although they tend to be expensive.

Ingredients

  • 10 large pomegranates, seeded and rinsed

  • 1/2 cup water

  • 1 (3-ounce) pouch liquid pectin, or 1 (1 3/4- to 2-ounce) box dry pectin

  • 2 tablespoons freshly squeezed lemon juice

  • 6 cups sugar

Steps to Make It

  1. Place pomegranate seeds and 1/2 cup water in a heavy, nonreactive stockpot. Cover and cook for 10 minutes until seed sacs are tender to the touch.

  2. Place a colander over a large bowl or pot. Line the colander with an ample double layer of cheesecloth. Pour in the pomegranate seeds and liquid. Tie up the ends of the cheesecloth into a pouch. Twist and squeeze the bag to extract all the juice (wear rubber gloves, so your hands do not get stained).

  3. Discard the pouch of seeds. Measure pomegranate juice. You will need 4 cups (add water to make up any difference).

  4. If using liquid pectin: Place pomegranate juice, lemon juice, and sugar in a large 10-quart nonreactive stockpot over medium-high heat. Bring to a boil. Add pectin and return to a rolling boil. Continue to boil for 1 minute, stirring constantly.

  5. If using dry pectin: Place pomegranate juice, lemon juice, and pectin in a large 10-quart nonreactive stockpot over medium-high heat. Bring to a boil. Stir in sugar and return to a rolling boil. Continue to boil for 2 minutes, stirring constantly until the sugar is completely dissolved.

  6. Fill hot, sterilized jars with the pomegranate jelly to within 1/4-inch of the rim. Wipe rims and screw on hot sterilized lids and rings.

  7. Place jars on a rack in a large heavy stockpot and cover with boiling water. Heat to a simmer and simmer for 10 minutes. Remove jars and cool on a towel for 2 days before storing.