Pomegranate Jelly (Easy Recipe)

There’s something special about the tangy sweetness of homemade jelly, and this pomegranate jelly recipe is no exception.

Bursting with the bright flavors of fresh pomegranate, this jelly is perfect for elevating a simple breakfast or adding a pop of flavor to your favorite snacks.

Plus, it’s incredibly easy to make, so even beginners can enjoy the satisfaction of preserving their own delicious jelly.

5 Reasons You’ll Love This Pomegranate Jelly Recipe

1. Unique Flavor: The bold flavors of fresh pomegranate make this jelly stand out from your typical fruit spreads.
2. Easy to Make: With just a few ingredients and simple steps, this recipe is perfect for first-time jelly makers.
3. Versatile: Pomegranate jelly pairs well with toast, cheese, and more, making it a versatile spread for any occasion.
4. Homemade Quality: Nothing beats the homemade taste and feel of preserving your own jelly.
5. Perfect for Gifting: Impress your friends and family with homemade jars of pomegranate jelly that make for a thoughtful and delicious gift.

Recommended Equipment

• Dutch oven: Used for mixing the ingredients and heating them evenly.
• Canner: Necessary for water-bathing the jars of jelly to preserve them for long-term storage.
• Ladle: Used for transferring the hot liquid into the jars.
• Funnel: Allows for precise pouring of the hot jelly mixture into each jar.
• Half-pint jars with lids and bands: Used for storing the jelly.

Ingredients You’ll Need

• Pomegranate juice (3-1/2 cups): Provides the intense fruity flavor and color for the jelly.
• Powdered fruit pectin (1 package or 1-3/4 ounces): A necessary gelling agent that thickens the jelly.
• Sugar (5 cups): A key ingredient that provides sweetness and helps to set the jelly.

How To Make Pomegranate Jelly

1. Preparing the Jars: Sterilize the half-pint jars by boiling them in a canner or placing them in the oven at 225°F for 10 minutes. Keep the jars hot until ready to use.
2. Mixing Ingredients: In a Dutch oven, combine the pomegranate juice and fruit pectin, then bring to a rolling boil over high heat while stirring constantly. Add the sugar and continue to boil and stir for 2 more minutes.
3. Preparing for Canning: Remove the jelly mixture from heat and skim any foam. Using the ladle and funnel, transfer the hot liquid into the sterilized jars, leaving 1/4 inch of headspace. Wipe the rims of the jars clean and center the lids on the jars, then screw on the bands until fingertip tight.
4. Finishing the Canning Process: Place the jars of jelly into a canner with simmering water, making sure that they are completely covered. Bring to a boil and process the jars for 5 minutes. Remove the jars and let them cool completely.

5 Expert Tips and Tricks for The BEST Jelly

• Use freshly squeezed pomegranate juice for the best flavor.
• For a clearer jelly, let the mixture sit for about 20 minutes after boiling to allow the foam to rise and settle.
• Use a candy thermometer to check that the mixture is at 220°F, the optimal temperature for proper gelling.
• To prevent the jars from breaking, make sure they’re hot when you pour the hot jelly into them.
• Don’t scrape the foam off too thoroughly; a small amount of foam can help prevent crystallization.

Uses For Pomegranate Jelly

1. Spread on toast or muffins for a fruity breakfast treat.
2. Use as a glaze for meats or roasted vegetables.
3. Add to a charcuterie board for a sweet complement to cheese and cured meats.
4. Stir into oatmeal or yogurt for a flavorful boost.
5. Add to a champagne cocktail for a touch of elegance.
6. Use as a filling for thumbprint cookies for a sweet surprise.
7. Mix with cream cheese for a sweet and tangy dip.
8. Use as a topping for ice cream or cheesecake.
9. Add to a turkey and cheese sandwich for a pop of flavor.
10. Use as a gift for loved ones during the holiday season.

Recipe Variations

• Add a tablespoon of rose water for a unique floral flavor.
• Mix in some chili powder for a sweet and spicy kick.
• Add some lemon zest for a bright citrus flavor.
• Mix in some fresh herbs like rosemary or mint for a surprising twist.
• Use different fruit juices for added variety, like strawberry or cranberry.

Substitutions

• Vegan option: Instead of using gelatin, use agar-agar powder as a gelling agent.
• Sugar-free option: Use a sugar substitute that is safe for canning instead of sugar.
• Gluten-free option: Ensure that the fruit pectin used is gluten-free and avoid using any cross-contaminated utensils or equipment.

Storing, Freezing, and Reheating

• Storing: Store jars of jelly in a cool, dry place for up to a year.
• Freezing: While not recommended, jelly can be frozen for up to 6 months if needed. Note that the consistency may change slightly.
• Reheating: When ready to use, simply remove the jelly from the jar and heat it in a saucepan until it returns to a liquid state.