Pomegranate Jelly


Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. PLACE pomegranate juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
  3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  4. LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  5. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip: To juice pomegranates, roll room-temperature fruit on a counter top, pressing it firmly to soften without breaking the skin. Holding the pomegranate over a fine sieve set over a bowl, use a sharp knife to cut out blossom end (crown), including the pith. Juice will begin to spurt out as soon as you puncture the skin. Using your hands, squeeze juice and seeds into sieve. Open the fruit and using a small spoon scrape remaining seeds into sieve. Use the back of a large spoon to press out any remaining juice from seeds. Measure 3-1/2 cups juice.

Note: Wear rubber gloves to keep your hands from being stained. 

Pomegranate Jelly | Pomegranate Jelly Recipe - Ball® Fresh Preserving is rated 4.5 out of 5 by 4.
Rated 3 out of 5 by from Too Sweet I made this recipe using fresh pomegranate juice. Everything set up just fine, but it was way too sweet, and the taste and tang of the pomegranates were almost completely lost. I relegated this jelly to my kids, since they were the only ones who could handle this level of sweetness. I was wondering if there was a recipe that uses less sugar, but I can still use the water bath process?
Date published: 2017-09-06
Rated 5 out of 5 by from DELICIOUS! I used reconstituted pom juice and followed the recipe as written - perfection! I ended with 6 half pints (collection elite wide mouth) and an extra though. I'm pretty certain I measured accurately. I'm also certain I filled to 1/4" head. Makes me wonder if I didn't reduce the syrup enough before water bath. It's DELICIOUS though and it set well - I'm a happy camper today.
Date published: 2017-02-27
Rated 5 out of 5 by from Thanks!! I like to give home made gifts as Christmas presents to friends & neighbors but sometimes our budget is restrictive. Your recipe is a God Sent. You are so right that it is not included in the recipe for the pectin. But Pomegranate jelly is the best!! This year our gifts are Pomegranate Jelly and Fig Jam from our trees. I cut a circular piece of Christmas fabric extending 1-2 inches over the edge of the band and wrapped each jar with pretty matching ribbon. Thanks for noting that it it the "Classic Pectin" that you need not the instant pectin (which was all that was available when I purchased pectin) Thanks again, and God Bless you this Christmas Season. Carmen Scruggs Madera, CA
Date published: 2015-12-09
Rated 5 out of 5 by from fool proof recipe - have used for over 40 years I've been making pomegranate jelly, first with my mom, then my dad, and now with my husband, for almost 50 years. This is the best recipe. It's too bad it is no longer included in the pectin box - especially with the easy availability of pomegranate juice in the last 5 years or so!
Date published: 2014-09-21
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