Best Pomegranate Jelly Recipes

POMEGRANATE JELLY

Steps:

• In a Dutch oven, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 2 minutes., Remove from the heat; skim off foam. Ladle hot liquid into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

MRS. GUBLER'S POMEGRANATE JELLY

Steps:

• Sterilize canning or jelly jars, and let dry without touching insides or rim. Place lids in a saucepan, and cover with boiling water; let stand until ready to use.
• Cut pomegranates in half, and extract juice from seeds with a citrus juicer or reamer. Strain through a fine sieve into a large saucepan, discarding pulp. You should have about 5 cups juice.
• In a small bowl, mix pectin with 1/4 cup sugar; stir mixture into juice in saucepan. Bring to a boil, and add remaining 4 3/4 cups sugar. Stir constantly until sugar dissolves while returning mixture to a boil; cook 2 minutes more.
• Remove from heat, and ladle mixture into sterilized jars. Remove lids from boiling water, and dry thoroughly with a clean kitchen towel. Carefully place lids on jars, and twist shut. Invert jars; let stand 30 minutes to seal.
• Reinvert jars, and check seals by pressing middle of lid with your finger. The lid should not spring back when released. If it does, the jar is not sealed; unsealed or open jars should be refrigerated and used within 3 weeks. Store sealed jars in a cool, dry, dark place up to 1 year.

POMEGRANATE JELLY

Steps:

• Bring juices and sugar to a rolling boil, stirring constantly.
• Stir in liquid pectin.
• Return to a rolling boil.
• Boil hard one minute.
• Remove from heat.
• Skim foam.
• Pour hot into hot jars, leaving 1/4" headspace.
• Wipe rim, place lids and screw bands on fingertip-tight.
• Process in boiling water bath for 5 minutes.
• Remove from BWB to cool undisturbed for 24 hours.

POMEGRANATE PEPPER JELLY

Steps:

• Place peppers in a food processor; pulse until combined. Add 1 cup vinegar; process until peppers are finely minced. Transfer to a 6-qt. stockpot. Stir in sugar, pomegranate juice and remaining vinegar. Bring to a full rolling boil over medium heat, stirring constantly. Boil 10 minutes. Remove from heat. Stir in pectin. Return to a boil, stirring constantly. Remove from heat; skim off foam., Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

CERTO® POMEGRANATE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Cut each pomegranate in half horizontally. Place halves in hand orange juice press or fruit juice reamer and press out juice. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

POMEGRANATE CHILI JELLY

Steps:

• Sterilize the jars and lids. Prepare the water canner.
• Place the chilies into a blender or food processor and puree them with 1/2 cup of juice.
• 1. (be careful of your eyes HOT FUMES).
• Combine all ingredients but pectin in a large pot.
• Bring to a boil and boil for 10 minutes stirring constantly.
• Stir in pectin stirring while boiling hard for 1 minute.
• Remove from stove and skim foam.
• Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
• Adjust caps Process 10 minutes in boiling water canner.

MCP POMEGRANATE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Submerge pomegranates in water; let stand 15 min. Break pomegranates apart under water, then separate the seeds from the membranes. (Seeds will sink to bottom while membranes, skin and rind will rise to top.) Skim top and discard skin, rind and membranes. Scoop up seeds and drain. Crush seeds, one layer at a time. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil an boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)

SWEET POMEGRANATE JELLY

Steps:

• 8 (1/2 pt(1 cup)) jars, with lids and rings.
• NOTE: see intro for alternate juice source.
• Peel pomegranates and extract juice.
• Strain juice through cheesecloth.
• Add up to 1/2 cup of water if needed.
• HOWEVER, IT IS BETTER TO USE PURE JUICE.
• Pour juice into a large pan, 6 to 8 quart.
• Pan should not be more than 1/3 full.
• Stir in sugar.
• Bring juice to a full rolling boil over high heat, stirring constantly.
• Stir in Certo.
• Continue to stir.
• Bring to a full rolling boil (one that will not stir down) and boil hard for 1 minute, stirring constantly.
• Remove from heat.
• Skim off foam with large metal spoon.
• Immediately ladle into hot jelly jars.
• Leave 1/4 inch space at top of jars.
• Wipe off any jelly that is on the top of jars, rims and threads. Seal with Dome lids and rings.
• Immediately invert jars on towel and let stay that way for 24 hours.
• Set jars upright and test for proper seal.
• If you are putting jelly into other types of jars or glasses, immediately pour a thin layer of melted wax over hot jelly.
• Put on covers or cover with Saran Wrap.

POMEGRANATE MOUNTAIN DEW JELLY

Steps:

• Combine pomegranate juice, mountain dew, lemon juice, and pectin in a large saucepan. Bring to a boil over medium-high heat.
• Add sugar and bring back to a rolling boil.
• Boil for two minutes, then remove from heat.
• Skim off foam and ladle into hot jars.
• Process in a hot water bath for seven minutes.

RED CURRANT POMEGRANATE CRANBERRY JELLY, REDUCED SUGAR

Steps:

• Pour all juices and water into heavy cooking pot.
• In a small bowl, combine pectin and ¼ c sugar.
• Add to juices in pot and stir well.
• Bring to a boil over medium high heat, stirring constantly.
• After liquid comes to a boil, quickly add remaining sugar and mix in well.
• Bring mixture back to a hard rolling boil (a boil that cannot be stirred down) and boil for one minute.
• Remove from heat and quickly ladle hot liquid into sterilized jars.
• Screw on lids and process for 5 minutes in boiling water bath.
• Remove from bath and wait for lids to"pop".
• If all processed properly, let sit undisturbed for 24 hours before testing for gel.
• If some of your jars did not process properly, refer to your pectin box for re-processing or put in your refrigerator and treat as open jar of jelly, using within one month.
• *Note: To make red currant juice, wash red currants well (you don't need to remove stems).
• Put berries in heavy cooking pot and add ½ cup water.
• Bring to a simmer, cover and cook for 10 minutes stirring occasionally.
• Pour cooked fruit into a jelly bag and let drip over bowl for several hours, or until done dripping.
• Don't try to coax the juice out quicker by squeezing the jelly bag or your jelly will come out cloudy.
• 4 pints of berries gave me 2 cups juice.

POMEGRANATE JELLY

Steps:

• 1. Clean you jars in the dishwasher. Place lids and rims in a pan. Boil them and put on a clean towel when done.
• 2. Place juice in a large tall pan and mix well. Add a pad of butter. Add sure jell to 8oz of juice. Bring to a full rolling boil stirring constantly.
• 3. Put juice into sterile jars and place lids on them.
• 4. Place into a steamer for 15 minutes till it starts to steam.
• 5. If you don't have a steamer a pan with a rack will do. Cook for 15 minutes till steam comes from the pan.
• 6. Let cool for 30 minutes jars will pop. Done!

POMEGRANATE-ROSEMARY JELLY

Steps:

• In 8-quart Dutch oven, mix pomegranate juice, rosemary, lemon juice and pectin. Cook over low heat until pectin is dissolved. Heat to boiling over medium-high heat, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Discard rosemary sprigs.
• Immediately pour jelly into 8 sterilized 8-oz jars or freezer containers, leaving 1/2-inch headspace. Wipe jar rims. Seal immediately. Process in boiling water bath 10 minutes. Store in cool, dry place.

POMEGRANATE WINE JELLY

Steps:

• Combine wine, pomegranate juice, lemon juice, and pectin in a large pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
• Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
• *Note--you can use any kind of wine you like. I like to use a pinot grigio--mostly because it is my favorite, but also because it makes a really pretty pink jelly.

GRANDMA'S POMEGRANATE JELLY

Steps:

• 1. Peel, separate and crush or run through the food mill the edible portion of 8 to 10 fully ripe pomegranates. Do not remove seeds.
• 2. Simmer in saucepan with a small amount of water until seeds loosen, about 10 minutes.
• 3. Place in a jelly bag and squeeze out juice or strain through 8 to 10 thicknesses of cheesecloth. Obtain 3 1/4 cups juice.
• 4. Add pectin to juice and heat to boiling in a quart size saucepan. When it comes to a boil, put in sugar. Then bring to a fully rolling boil and boil for exactly 4 minutes.
• 5. Remove from the fire. Stir and skim for 5 minutes while jelly cools slightly.
• 6. Pour into prepared jelly glasses. Seal with paraffin.

HOT CHERRY POMEGRANATE JELLY

Steps:

• In a large saucepan, combine cherry juice and pomegranate juice. Stir in pectin until dissolved. Stir in pepper flakes. Bring to a full rolling boil over high heat, stirring constantly.
• Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute.
• Remove from heat and skim off foam if needed. Stir for 5 to 8 minutes to prevent pepper flakes from floating. (if desired pour mixture through a fine sieve to remove pepper flakes and omit the stirring step).
• Ladle into prepared jars leaving a 1/4" headspace. Process jars for 10 minutes in a boiling water bath. Adjust time according to your altitude.
• Variations:Hot Cherry - Omit the pomegranate juice and use a total of 4 cups sour cherry juice.
• Hot Cherry Cinnamon - Add 1 - 5" stick of cinnamon with the hot pepper flakes. Remove cinnamon stick after skimming, or pour mixture through a sieve to remove pepper flakes and cinnamon. Alternatively, stir in 2 Tbsp cinnamon liqueur after skimming off foam.
• Sweet Cherry Pomegranate - Omit the hot pepper flakes.
• Hot Cherry Pomegranate Balsamic - Replace 1/4 cup of the cherry or pomegranate juice with balsamic vinegar.

POMEGRANATE JELLY

Steps:

• Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
• Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

POMEGRANATE JELLY ALMOND THUMBPRINTS

Steps:

• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper or leave ungreased.
• Combine flour and salt in a bowl and set aside.
• Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade.
• Pulse until finely ground. (Be careful not to grind to a paste).
• Combine butter and remaining sugar in a medium bowl.
• Cream together until light and fluffy.
• Add ground almond and sugar mixture combine to mix.
• Add vanilla and egg yolks combine to mix.
• Mix in flour.
• Roll dough into walnut-size balls and place 2 inches apart on baking sheets.
• Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
• Whisk egg whites to loosen them and then brush outside of each cookie with egg white.
• Scatter a few chopped almonds on outer edge of each cookie if desired.
• Fill each center with 1/2 teaspoon of jelly.
• Bake until edges are golden brown, 15 to 18 minutes.
• Remove from oven.
• If needed, immediately add another 1/4 teaspoon of jelly to each cookie.
• Let stand for 3 to 4 minutes.
• Transfer to cooling racks with a thin metal spatula.
• Dust with confectioners' sugar if desired.

POMEGRANATE CHAMPAGNE JELLY

Steps:

• Measure sugar. Place 1/4 cup of sugar in separate bowl and mix in pectin powder and set aside.
• Combine pomegranate juice, champagne, and lemon juice in a large nonreactive pot. Bring to a gentle boil over medium-low heat, then turn up the heat until the mixture reaches a hard rolling boil. Add the sugar and bring the mixture back to a boil, stirring constantly.
• Stir in the pectin sugar and bring the mixture back to a hard boil for exactly one minute.
• Remove the jelly from the heat and ladle it into sterilized jars, leaving 1/4 inch head space.Process 5 minutes in a water bath canner.

POMEGRANATE JELLY

Steps:

• 1. Combine pom juice, lemon juice and pectin in a pot. Bring to a boil. Stir in sugar all at once then stir constantly. Heat tot boiling again. Boil over medium to high heat stirring. Remove from heat and skim off foam with a spoon. Ladle in clean jars. Sprinkle pomegranate seeds on top of jelly. Cover tightly and let stand 45 minutes to cool. Refrigerate up to 6 weeks or freeze up to a year.
• 2. I love this on Christmas morning on my waffle or pancakes with maple syrup....great on scones or biscuits as well....ahhh...I love it on everything!!

SPICED POMEGRANATE APPLE JELLY

Steps:

• Cut each apple into 8 pieces (do not core or seed).
• Combine apples and water and spices in heavy, medium saucepan and bring to boil.
• Reduce heat and simmer until apples are very tender, about 35 minutes.
• Remove from heat, cover and let stand 8 hours.
• Line large sieve with triple thickness of dampened cheesecloth; set over large bowl.
• Pour apple mixture into sieve and let drain overnight.
• Measure apple juice and transfer to heavy, medium saucepan.
• Add ¾ cup sugar for each 1 cup of juice.
• Mix in lemon juice.
• Cook over low heat, stirring until sugar dissolves.
• Increase heat and bring to boil.
• Reduce heat and simmer 10 minutes, stirring occasionally.
• Add grenadine.
• Cook about 8 minutes longer.
• Check the jelly this point.
• Drop 1 tblsp of jelly onto a chilled saucer and put in freezer.
• If it wrinkles when pushed after 2 minutes of cooling, then it is done.
• Skim off foam from surface of jelly.
• Spoon jelly into hot, sterilized jars and wipe rim clean.
• Seal tightly.
• Cool.
• Refrigerate up to 3 months.