Pomegranate Jelly

Total Time:Prep: 15 min. Process: 5 min.

Recipe by Tatiana Hendricks

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

"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

Canning Altitude Jam-Jelly

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
TEST KITCHEN APPROVED

Pomegranate Jelly

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Yield:6 half-pints
Prep:15 min
Cook:5 min
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Ingredients

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

  1. 1
    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.
  2. 2
    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.
  3. 3
    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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