Homemade jams and preserves aren’t just for summer fruits. This pomegranate jelly recipe is super easy to make and takes advantage of a very beautiful fall fruit.
Find more of my pomegranate recipes.
It really is the most wonderful time of the year! And I’m not talking about Thanksgiving or Christmas! It is pomegranate season, and in my house, that makes one of our favorite seasons. My family can never have too much pomegranate!
Over the years, we have seeded hundreds of pomegranates. Now that my kids are older, my teenage daughter has learned to cut a pomegranate. So you see, we’ve mastered the technique.
And I’ve shared detailed instructions on how to juice a pomegranate here.
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Laura says :
Why this recipe works
- Unique: Pomegranate jelly is truly a unique jelly and a fabulous way to preserve this fall favorite fruit. I like to serve my jelly with a sprinkling of fresh pomegranate arils, to really maximize the flavor.
- Versatile: You can also add pomegranate juice to any fruit to make a pectin-free jam. Strawberries and raspberries would work beautifully with pomegranate juice to make jam.
- Simple: The pomegranate aril is one part juice and the other part edible seed. To make this pomegranate jelly you do need the addition of pectin. But don’t be intimidated. You only need four simple ingredients and I break the recipe down into super easy steps.
- Flavor: This pomegranate jelly is has a wonderful sweet and tartness to it and is wonderful on toast, schmeared on a scone or enjoyed by the spoonful.
Ingredients you need
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- Pomegranate juice: I have made jelly with both freshly squeeze pomegranate juice and store bought.
- Lemon juice: The lemon juice helps keep the juice from oxidizing.
- Powdered pectin: Because this is a jelly made from pomegranate juice and there is not fruit or fiber in it, you need pectin to jellify your jam.
- Granulated sugar: You can make your pomegranate jelly as sweet or as tart as you like it.
Step-by-step directions
- Heat the mixture. Combine pomegranate and lemon juice. Stir in pectin and bring to boil, stirring constantly to prevent the juice from burning.
- Add sugar. When you have a rolling boil that cannot be stirred down, mix in sugar.
- Remove foam. When the sugar is combined, boil for 2 minutes then remove from heat. Using a spoon, skim off and remove any foam that is on top.
- Transfer to jars. Pour jelly mixture into sanitized mason jars.
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Recipe tips and FAQs
If storing your jelly in the refrigerator or freezer, you can top each jar of jelly with 2 tablespoons pomegranate arils, if desired. Once jars reach room temperature, place in the refrigerator for 2 hours to firm up the jelly.
Don’t add fresh pomegranate arils if you are canning your jam. The jelly can bee canned, so, click here for hot water canning instructions.
Pomegranate juice is naturally tart, which is one of the reasons why my family loves it! But you do need to add sugar to sweeten it. How much sugar depends on your personal preference. I found that adding equal parts sugar and pomegranate juice (1:1) makes a nice, sweet jam without cracking the tooth enamel.
If you are like me and make homemade gifts for the holidays, then definitely add some pomegranate jelly to the to-do list. I’ve made it easy for you and have these pomegranate jelly labels for you to print out at home.
They fit perfectly in the 2-inch circle labels that Avery makes. Some kraft card stock and colorful twine, and these babies are ready-made gifts.
If you like pomegranate jelly, which not try some pomegranate jello?!
Storing Instructions
CANNED: Jams that have been canned using hot water canning, can last in a cool dark pantry for up to a year. As long as the seal is intact and mold is not present, the jam is safe to eat past a year.
REFRIGERATE: You can also store jam in the refrigerator. The USDA says that it will last for 10 days, but I have found that it lasts longer than that. Use your best judgement.
FREEZE: There are freezer safe jam containers that can be used to store your jam in the freezer. Again, the USDA says it will keep in the freezer for up to 3 months but I have found that it does last longer. Again, use your best judgement.
The fruit of the pomegranate, the pomegranate aril, is basically all juice and seed. Pomegranate jelly is made with pomegranate juice. So, you do need pectin to solidify the jelly. You can also add pomegranate juice to any fruit to make a pectin-free jam. Strawberries and raspberries would work beautifully with pomegranate juice to make jam.
The colorful seeds you see in a pomegranate are called ‘arils’ and they contain the juice of the pomegranate and a small white seed in the center. The entire pomegranate aril is edible, including the white seed. The seed is rich in fiber and the juice rich in antioxidants.
Pomegranate Jelly
Ingredients
- 4 cup pomegranate juice
- ¼ cup lemon juice
- 1 packet of powdered pectin
- 4 cup granulated sugar
Instructions
- In a large 4-quart pot over high heat mix together pomegranate and lemon juice.
- Stir in pectin and bring to boil, stirring constantly to prevent the juice from burning.
- When you have a rolling boil that cannot be stirred down, mix in sugar.
- When the sugar is combined, boil for 2 minutes then remove from heat.
- Using a spoon, skim off and remove any foam that is on top.
- If you are canning your jam, click here for canning instructions.
- If storing your jelly in the refrigerator or freezer, you can top each jar of jelly with 2 TBS pomegranate arils, if desired.
- Once jars reach room temperature, place in the refrigerator for 2 hours to firm up the jelly.
- Jelly will keep approximately 3 weeks in the refrigerator once opened. You can also freeze the jelly for up to one year.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I made some pomegranate jelly and forgot to add lemon juice will that affect my jelly?
Since we add pectin to pomegranate jelly, your jelly should solidify without the lemon juice. Pomegranate juice has pH of 3. From what I read online, you need an acidity level around pH3-3.5 for a jelly to form. As an acid, the lemon juice is also added to prevent bacteria growth. To be safe, I would store the jelly in the refrigerator.
I’m going to make some pomegranate jam and I don’t want to have to seal it in the boiling water, so I like this recipe. But can you tell me what pomegranate rails are?
Hi Denise!
I hope you enjoy the jelly. I meant to type pomegranate arils not rails. Those are the juicy seeds inside the pomegranate.
Laura
I want to make this just because it’s so pretty! Thanks!