Crimson Pomegranate Jelly
Indulge in the jewel-like allure of Crimson Pomegranate Jelly, a stunning spread that combines the tart-sweet vibrance of freshly squeezed pomegranate juice with a hint of zesty lemon for a perfectly balanced flavor profile. This homemade jelly recipe is as satisfying to make as it is to eat, featuring a simple process that highlights the natural beauty of this antioxidant-rich fruit. With just a handful of ingredients—including powdered pectin for a flawless set—this jelly transforms into a glossy, ruby-hued treat ideal for spreading on toast, drizzling over pancakes, or even complementing savory dishes like roasted meats. Perfect for gifting or savoring throughout the year, Crimson Pomegranate Jelly is a pantry essential that marries elegance with simplicity.
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Recipe Information
Ingredients
- 4 cups Fresh pomegranate juice (about 8-10 pomegranates)
- 3.25 cups Granulated sugar
- 1 package (1.75 oz) Powdered pectin
- 2 tablespoons Lemon juice
- 0.25 cup Water
Instructions
1. Begin by preparing the pomegranate juice. If using fresh pomegranates, cut them in half and extract the seeds. Blend the seeds briefly and strain the juice through a fine mesh sieve, removing any pulp. Measure 4 cups of juice.
2. In a large heavy-bottomed pot, combine the pomegranate juice, water, and lemon juice. Stir well.
3. Gradually sprinkle the powdered pectin into the juice mixture while continuously stirring to avoid clumping.
4. Place the pot over medium-high heat and bring the mixture to a rolling boil (a boil that doesn’t stop bubbling when stirred).
5. Once boiling, add the granulated sugar all at once, stirring constantly until the sugar dissolves completely.
6. Return the mixture to a rolling boil and continue boiling for 1-2 minutes. Test for proper setting point by placing a small spoonful of jelly on a chilled plate. If it wrinkles when pushed with a finger, it’s ready.
7. Remove the pot from heat and skim off any foam on the surface using a spoon.
8. Carefully ladle the hot jelly into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims of the jars clean and seal tightly with lids.
9. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
10. Remove the jars from the water bath and allow them to cool completely at room temperature. Check the seals by pressing the center of each lid – it should not move up or down.
11. Store the jelly in a cool, dark place for up to 1 year. Once opened, refrigerate and use within a few weeks.
Nutrition Facts
Calories |
3118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 807.9 g | 294% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 774.8 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 2163 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
