Homemade Pomegranate Jelly
Pomegranate Jelly
I had a request from a friend for pomegranate jelly. I hadn’t made a batch in awhile and had forgotten just how much I liked it. It comes out a dark, rich, red color and has that great pomegranate flavor. What’s not to love?
I think this jelly makes a great gift, too.
I use bottled pomegranate juice, but you can start with fresh pomegranates and extract the juice yourself, if you prefer. If using a bottled juice, be sure to use pure pomegranate juice, not a juice drink or juice blend.
Pomegranate Jelly
5 c. pomegranate juice
1/4 c. lemon juice
1 box powdered pectin
5 c. granulated sugar
6-7 jelly jars with lids
Prepare canning jars. Wash jars in hot soapy water. Rinse well and keep warm until ready to use. Prepare lids according to package directions. Get a large pot of water boiling for processing the jelly. Measure pomegranate juice and lemon juice into a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Cook until mixture reaches a full rolling boil, that cannot be stirred down, and add sugar. Return to a boil and boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam. Ladle hot jelly into jars to 1/2″ of the top. Wipe rims clean. Screw on 2-piece lids. Place the jelly jars, not touching, on a rack in pot of boiling water. If you don’t have a rack for the bottom of the pot place a towel in the pot just before putting in the jars. The jars cannot sit directly on the bottom of the pot. The water should cover the top of the jars by at least an inch. Cover pot and start timing when water returns to a boil. Boil for 10 minutes and then remove from the water. Let the jars cool. Check seals, the lids should be sucked down (you’ll hear a popping noise as the jelly cools and jars seal). Yield – 6-7 cups.
* source – Ball canning recipe but I added the lemon juice to hold the color better.
