Pomegranate Jelly

Pomegranate Jelly

Photo by dcarriger56

  • Prep Time


  • Total Time


  • Servings



  • cups pomegranate juice, fresh or frozen, thawed

  • ¼

    cup lemon juice

  • 1

    package ( 2 ounce') powder pectin

  • cups sugar


Sterilize regular jars or jelly jars (3 pints or equivalent) with lids in boiling water for at least 15 minutes. Just before filling, drain jars by inverting them on a clean cloth. Scald lids and bands in boiling water. In a large kettle combine the pomegranate juice, lemon juice and peetin. Over high heat bring to rolling boil, stirring constantly. Add the sugar and stir to blend; bring to a second rolling boil, then boil exactlly 2 minutes. Skim off foam and ladle jelly into sterilized jars to within 1/8 inch of the top. Wipe jar rim clean with damp cloth. Place lid and hand on each jar, tightening band with your hand . Invert jar for 30 seconds, cool. When cool, check jars for good seal Makes about 3 pints To use the 1 3/4-ounce package of powder pectin, follow above recipe but only boil 1 minutes.


Facebook Conversations