Canning Pomegranate Jelly

asy recipe for canning pomegranate jelly. Learn how to make jelly like a pro, just like grandma did.

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Canning pomegranate jelly is fun and easy. You use store-bought pomegranate juice to make it, so there’s no messing around with straining the juice from pomegranate fruits.

Ingredients:

4 c. pomegranate juice
4 1/2 c. sugar
1 pkg. or 6 tbsp. powdered pectin
1/4 c. lime juice
1/4 tsp. butter

Combine the pomegranate juice and lime juice in a large stock pot. Sprinkle the pectin on top of the juice mixture and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute.

Add the butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute.

Canning Instructions:

Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving 1/4 inch head space, and process in boiling water canner for 10 minutes.

Yield: 3 pints or 6 half-pints

Like this recipe? Try my recipes for canning blackberry jelly or grape jelly.

Follow my canning and preserving board on Pinterest.

Easy recipe for canning pomegranate jelly. Learn how to make jelly like a pro, just like grandma did.

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