When the neighbors sent their children with a box of the pomegranates they grow on their patio, I didn’t hesitate and I bought them all.
My goal was to make pomegranate jelly.
They knew we like pomegranates because when they bought the property about a year ago, they let us pick the pomegranates. I made jelly and sent a couple of jars to them.
In spite of all what it is said about how complicated is to make pomegranate juice and jelly, there is no rocket science. The only really time consuming part of the process is to take the seeds from the fruit.
I made one quart of juice out of 12 pomegranates. The rest was like making any other jelly.
I made this jelly a couple of weeks ago, in the peak of the pomegranate season. Because of the holidays, I didn’t have time to post it. However, it is never too late and here I am. I hope you like my recipe.
Pomegranate Jelly | Ingredients for 8 6-ounces jars
12 pomegranates, seeded or 1 quart of pomegranate juice
2 cups of sugar
½ cup of fresh lemon juice
2 pouches of liquid pectin
Put half of the seeds in the vase of a blender, process and strain them. Process the rest of the seeds and strain. You will get approximately 1 quart (1 litter) of pomegranate juice. In a non reactive stock pan, put the pomegranate juice, sugar and lemon juice. Boil over medium heat for 15 minutes. You can take away the foam or let it stand (foam is made out of airy jelly.) Add the pectin and keep boiling, 15 minutes more, until it gets the jelly consistency. You may need to add some extra pectin and boil until the jelly gets the right consistency.
Canning
.Pour the jelly in sterilized warm 6-ounce jars. Make sure to leave ½ -inch headspace and that there is no jelly in the headspace (food particles may interfere with sealing).
.Cap the jars for processing by fitting a screw band snugly over the jar rim and lid.
.Fill a water bath canner halfway with water. Place the jars in the rack. Make sure the water covers the jars at least by 1 inch.
.Cover the canner and bring the water to boil. Once the water starts boiling, process for 20-25 minutes.
.Place the processed jars on kitchen towels. Let them rest until they cool down. The lids will pop and become concave, indicating the jars are sealed. If the lid doesn’t pop and doesn’t look concave, reprocess the jar with a new lid or refrigerate and eat in the next few days.
Canned jelly should be kept in a dark place up to one year.
To print the recipe click here.
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I have tried the fresh pomegranates when I went to the US many years ago but not the candied ones. This looks good! Such a deep red color for a jam looks so appetizing!
Thank you so much!
I am not sure if I have already tasted this one. I would love to make and taste it. Hopefully I could try this out. I am thinking of giving this as a Christmas present.
The first time I had it, it was a Christmas present.
This looks amazing and would make an excellent holiday gift for neighbors and coworkers. I’ve never used pomegranate before and definitely want to try!
It’s worthy! Every seed!
What a great way to use pomegranate. I haven’t had it in a jelly!
It’s so worth it!
I know a number of mamas who can their homemade jellies. I will admit that I’ve never heard of anyone making pomegranate jelly. I bet it’s delicious!
Indeed!
Wow, I have made countless preserves but never considered pomegranate jelly. I think I may try it thanks for the inspiration!
Thank you Lala!
Pomegranate jelly looks just so fine. I’m a huge fan of preparing peanut butter at home so I can relate when it comes to you loving the jelly.
Feels nice that your neighbors allow you to get the fruits. Looks so thick and yummy for my pancakes.
The first year they allowed me to pick them up. The following year the sold them and I bought them. Thanks for visiting.
I love how easy it is to make these! Makes me wanna make a jar for everyone I love thanks for sharing
That’s sweet!
I love pomegranates but I had no idea that you could make them into a jelly. I’ve never made jelly before so I’ll have to give this a go.
Yeeeeesssss!