Capture the vibrant, tangy flavor of pomegranates in a jar with this Homemade Pomegranate Jelly recipe. Perfect for spreading on toast, drizzling over pancakes, or gifting to loved ones, this jelly combines the natural richness of pure pomegranate juice with a touch of sweetness. Whether you’re preserving the bounty of fresh pomegranates or using store-bought juice, this recipe is straightforward and yields a stunningly flavorful jelly.

With just a handful of ingredients and a few simple steps, you’ll be able to enjoy the essence of pomegranates year-round.

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Why You’ll Love This Pomegranate Jelly

1. Vibrant Flavor: The sweet and tangy notes of pomegranate shine in every spoonful.
2. Versatile Use: Perfect for breakfasts, desserts, or as a glaze for meats.
3. Long Shelf Life: Properly sealed jars can last up to a year, making this a fantastic make-ahead option.
4. Gifting Perfection: These jars of ruby-red jelly make beautiful and thoughtful gifts.

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Pomegranate Jelly Recipe

Ingredients:

• 5 cups pure pomegranate juice
• 7 cups white sugar
• 1.75 ounces pectin (dry regular) (1 packet)
• 1 tsp unsalted butter (optional, reduces foaming)

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Instructions:

1. Prepare the Jars:
   • Wash four pint-sized jars, lids, and screw bands in warm, soapy water. Rinse well and set them on a clean towel to dry.
2. Extract the Juice (if using fresh pomegranates):
   • Crush pomegranate seeds in a blender or food processor to extract the juice. Strain through a fine mesh sieve to remove pulp.
3. Cook the Jelly Base:
   • In a large pot, combine pomegranate juice, pectin, and butter (if using). Heat over medium-high heat, stirring occasionally, until the mixture reaches a vigorous boil.
4. Warm the Jars:
   • Immerse the clean jars in boiling water for a few minutes to warm them. Carefully remove and place them back on the towel.
5. Add the Sugar:
   • Once the pomegranate mixture is boiling, add the sugar all at once. Stir until dissolved and the mixture returns to a boil. Let it cook for exactly 2 ½ minutes, stirring continuously.
6. Skim the Foam:
   • Remove the pot from heat and skim off any foam using a spoon. This ensures a smooth, clear jelly.
7. Fill the Jars:
   • Using a ladle, pour the jelly into the warm jars, leaving a ¼-inch gap at the top. Wipe the rims clean to ensure a proper seal. Place the lids and screw bands on until finger-tight.
8. Process the Jars:
   • Submerge the filled jars in a pot of boiling water, ensuring at least 1 inch of water covers the tops. Process for 10 minutes.
9. Cool and Store:
   • Carefully remove the jars and let them cool on a towel. You’ll hear a popping sound as the jars seal. Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening.

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Tips for Perfect Pomegranate Jelly

• Avoid Overcooking: Overcooking the jelly can cause it to become too thick. Stick to the cooking time for the perfect consistency.
• Test for Set: Use a cold spoon to check the jelly’s thickness during cooking. If it coats the back of the spoon, it’s ready.
• Label Your Jars: Add labels with the date to ensure you use your jelly while it’s at its best.

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Why This Recipe Stands Out

The combination of pure pomegranate juice and just the right amount of sugar creates a jelly that’s not overly sweet, allowing the fruit’s natural flavor to take center stage. The addition of butter helps to minimize foaming, making the jelly smooth and visually appealing.

Perfect for spreading on toast, serving with cheeses, or adding to desserts, this Pomegranate Jelly is a versatile addition to your pantry. It’s an easy way to enjoy the taste of pomegranates long after their season has passed.