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Pomegranate Jelly

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

By Taste Of Home Editorial Team

Recipe by Tatiana Hendricks

Tested by Taste Recipes Test Kitchen

Taste Recipes'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

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Test Kitchen Approved

Pomegranate Jelly

2 reviews
Prep Time 15 min
Cook Time 5 min
Yield 6 half-pints

Ingredients

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

Directions

  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. 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. 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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