Pomegranate Jelly
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.
Servings 128
Calories 122kcal
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
Serving Suggestions: Great for your morning toast or serve with goat cheese and crackers for an appetizer.
Yield: This recipe makes 8 8-ounce jars of pomegranate jelly.
CANNED JAMS: 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.
REFRIGERATED JAMS: 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.
FREEZER JAMS: 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.
Nutrition
Serving: 1TBS | Calories: 122kcal | Carbohydrates: 31g | Sodium: 5mg | Sugar: 28.5g
