Pomegranate Jelly Recipe

AuthorSteve Nubie

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Pomegranates originated in the Middle-east, but they have found their way into markets and grocery stores around the world.  Widely touted for their health benefits, pomegranate juice makes a delicious jelly and it’s easy to make in your bread machine assuming you have a dedicated jam and jelly setting.  If you don’t have this setting a jam or jelly recipe won’t work.  The Jam and Jelly setting cooks the jelly at a hotter temperature for a longer duration to allow the sugars and pectin to completely gel before you pour it into canning jars.  All of the other bread settings don’t achieve this higher temperature nor the duration needed to make a jam or jelly. 

You have a couple of options for the pomegranate juice.  You can extract the juice from fresh pomegranates or buy pure pomegranate juice at the grocery store.  Make sure you get the pure juice.  Many pomegranate juices have added water and sugar and you want the pure juice. 

This recipe also calls for the addition of liquid fruit pectin.  You can buy it at the grocery store in the baking aisle by the packaged gelatins.  The most popular brand name is “Certo” and you’ll need two of the foil packets.  This helps the juice to gel and gives you the jelly-like consistency you want.  The sugar also helps with the gelling process.

Pomegranate jelly is great on everything from breads, to waffles, pancakes, ice-cream and as a filling for a danish or between layers of a cake.  A spoonful is also good dissolved into a cup of tea. 

How to process your jams and jellies in a hot water bath

If you want to extend the shelf-life of your jam or jelly you’ll need to process it.  To do this you’ll need some basic equipment.

PROCESSING EQUIPMENT:

• 1 large pot with lid capable of holding 3 gallons of water or more
• 1 ½ gallons of water or enough to cover jars when all jars are immersed in pot
• Canning jars with lids
• Jar tongs for removing jars from boiling water plus regular tongs for lids
• Towel to protect countertop and to dry jars

DIRECTIONS:

1. Bring the water to a boil in the pot.
2. Remove the lids from the jars and drop the jars and lids into the boiling water. 
3. After 5 minutes, carefully remove the jars and the lids and allow to dry on a clean, dry towel.
4. Spoon the jam into the jars leaving a quarter-inch of headspace at the top of the jar and screw on the lids tightly.
5. Immerse the jars in the boiling water and cover the pot and boil for 10 minutes. 
6. Shut off the heat and carefully remove the jars using the jar tongs.
7. Set the jars on the towel and carefully dab any water sitting on the jar lid.
8. After 20 minutes, tighten the jars lids. You may need to protect your hands with a couple of dry washcloths to do this.
9. Check the lids. If they are drawn down towards the jar it means you have a good vacuum seal.  If the lid clicks when pressed down, put that jar in the fridge and eat within 4 weeks.  Otherwise, any processed jams or jellies will keep for up to 6-months in a pantry but refrigerate after opening. 
10. Label the jars with the type of jam or jelly and record the date it was made.