Pomegranate Jelly
Transform your breakfast table or holiday spread with the vibrant sweetness of homemade Pomegranate Jelly! This stunning recipe captures the tangy, jewel-like essence of fresh pomegranate juice and balances it perfectly with just the right amount of sugar. Made with simple ingredients like powdered pectin and water, this jelly boasts a smooth, luscious texture and a rich ruby-red hue that’s as eye-catching as it is delicious. Perfect for spreading over toast, pairing with a cheeseboard, or gifting during the festive season, this jelly is a versatile treat that combines ease of preparation with gourmet-quality results. Plus, detailed canning instructions ensure a long-lasting preserve to enjoy throughout the year.
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Recipe Information
Ingredients
- 4 cups Fresh pomegranate juice
- 5 cups Sugar
- 1 box (1.75 ounces) Powdered pectin
- 0.5 cup Water
Instructions
Prepare your jars by washing them with hot, soapy water and allowing them to air dry. Sterilize the jars in boiling water for 10 minutes or run them through a dishwasher cycle. Keep the jars hot while you make the jelly to prevent cracking when filled.
Extract fresh pomegranate juice by seeding fresh pomegranates and passing the seeds through a juicer or blending them and straining the juice through a fine mesh sieve or cheesecloth. You will need 4 cups of juice in total.
In a large saucepan, combine the pomegranate juice and powdered pectin. Stir well to dissolve the pectin, then add water. Place the pan on the stove over medium-high heat.
Bring the mixture to a rolling boil, stirring frequently. A rolling boil is when the liquid continues to boil even while being stirred.
Add the sugar all at once, stirring constantly until the sugar dissolves completely.
Return the mixture to a rolling boil and let it boil for 1-2 minutes. Do not boil for too long, as this may affect the jelly's texture.
Remove the jelly from the heat and skim off any foam that has formed on the surface using a spoon.
Carefully ladle the hot jelly into the sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
Place sterilized lids and screws on the jars. Tighten the lids firmly, but do not overtighten.
Process the jars in a boiling water bath for 5 minutes (add 1 minute for every 1,000 feet of elevation above sea level). Ensure the jars are covered with at least 1 inch of water during processing.
Remove the jars from the water bath and set them on a towel or cooling rack to cool completely. Allow the jelly to set at room temperature for 24 hours before storing.
Store sealed jars in a cool, dark place. Refrigerate any jars that did not properly seal after processing.
Nutrition Facts
Calories |
4628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 1145.6 g | 417% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 1119.0 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 2074 mg | 44% | |
*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.
