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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Ingredients
- 4 cups Fresh pomegranate juice
- 5 cups Sugar
- 1 box (1.75 ounces) Powdered pectin
- 0.5 cup Water
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Bring the mixture to a rolling boil, stirring frequently. A rolling boil is when the liquid continues to boil even while being stirred.
Step 5
Add the sugar all at once, stirring constantly until the sugar dissolves completely.
Step 6
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.
Step 7
Remove the jelly from the heat and skim off any foam that has formed on the surface using a spoon.
Step 8
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.
Step 9
Place sterilized lids and screws on the jars. Tighten the lids firmly, but do not overtighten.
Step 10
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.
Step 11
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.
Step 12
Store sealed jars in a cool, dark place. Refrigerate any jars that did not properly seal after processing.
Nutrition Facts
| Serving size | (2129.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4627.6 |
| Total Fat 6.0g | 0% |
| Saturated Fat 0.7g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 100.0mg | 0% |
| Total Carbohydrate 1145.6g | 0% |
| Dietary Fiber 24.8g | 0% |
| Total Sugars 1119.0g | |
| Protein 1.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 122.8mg | 0% |
| Iron 1.5mg | 0% |
| Potassium 2074.4mg | 0% |
Source of Calories