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Pomegranate Jelly

Pomegranate Jelly

Another fabulous way to enjoy the sweet and tangy juice of a pomegranate. Recipe by Laura Bashar of Family Spice



  1. In a large 4-quart pot mix together to combine:
    • 4 cup pomegranate juice
    • 1/4 cup lemon juice
  2. Heat juice over high heat and stir in:
    • 1 packet of powdered pectin
  3. Bring to boil, stirring constantly to prevent the juice from burning.
  4. When you have a rolling boil that cannot be stirred down, mix in:
    • 4 cup granulated sugar
  5. When the sugar is combined, boil for 2 minutes.
  6. Remove from heat.
  7. Using a spoon, skim off and remove any foam that is on top.
  8. If you are canning your jam, click here for canning instructions.
  9. If storing your jelly in the refrigerator or freezer, you can top the jars of jelly with:
    • 1 cup pomegranate arils , 2 TBS per jar (optional)
  10. Once jars reach room temperature, place in the refrigerator for 2 hours to firm up the jelly.
  11. Jelly will keep approximately 3 weeks in the refrigerator once opened. You can also freeze the jelly for up to one year.

Pomegranate Jelly  Detail

Prep Time: 5 min
Cook Time: 20 min
Inactive Time: 4 hours chill time
Difficulty: Easy
Servings: 8
Serving Size: 8-oz jar

Serving Suggestions: Great for your morning toast or serve with goat cheese and crackers for an appetizer (pictured above).