Ingredients

  • 4 cups pomegranate juice
  • 1/4 cup lemon juice
  • 1 package SureJell powdered pectin*
  • 5 cups white cane sugar

Ready In 45 Minutes

Servings: 60

Cooking Instructions

Step 1

  • Make the Juice: There are two basic ways to make pomegranate juice from fresh pomegranates.
  • INGREDIENTS:

Step 2

  • The first way is to cut open a pomegranate and submerge it in a large bowl filled with water.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes.
  • INGREDIENTS:

Step 4

  • Strain the seeds and put them in a blender. Cover the blender. Pulse the blender only a few times so that the seeds are broken up.
  • INGREDIENTS:
  • EQUIPMENT:

Step 5

  • Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.
  • INGREDIENTS:
  • EQUIPMENT:

Step 6

  • The second way to juice a pomegranate is to use a juice press. I have an old fashioned press that I use. I wash the pomegranate and cut it into quarters or halves, depending on how big the pomegranate is.
  • INGREDIENTS:

Step 7

  • I then crush the sections with a press and strain the juice through a mesh strainer. I have found that this method takes half the time or less of the first method, but the flavor can be a little more bitter because you are squeezing the peel as well.
  • INGREDIENTS:
  • EQUIPMENT:

Step 8

  • Prepare canning jars: Seep the clean, empty canning jars in boiling water for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.
  • INGREDIENTS:
  • EQUIPMENT:

Step 9

  • Bring pomegranate juice, lemon juice, and pectin to a rolling boil: Measure pomegranate juice and lemon juice in a 6-quart pan.
  • INGREDIENTS:
  • EQUIPMENT:

Step 10

  • Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching.
  • INGREDIENTS:

Step 11

  • Add sugar: When you reach a full rolling boil that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes.
  • INGREDIENTS:
  • Length: 2 minutes

Step 12

  • Remove from heat.

Step 13

  • Let stand for a minute and skim off foam.

Step 14

  • Fill jars: Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids.

Step 15

  • Water bath:  It helps to take this step if you plan to keep the jelly unrefrigerated. A water bath will give you a tighter seal.
  • INGREDIENTS:

Step 16

  • Place the jelly jars, not touching, on a rack in a tall pot of boiling water. The water should cover the top of the jars by at least an inch. Boil for 5 minutes and then remove from the water.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 17

  • Let the jars cool. Check seals, the lids should be sucked down (you'll hear a popping noise as the jelly cools).
  • INGREDIENTS:

Step 18

  • Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Lasts about 3 weeks once opened.