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Pomegranate Jelly Recipe

Yields1 Serving

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. 

 2 ½ cups of pomegranate juice either from pomegranate fruits or pure, bottled Juice
 3 ½ cups of sugar
 1 foil envelope of liquid fruit pectin

Put all of the ingredients into the bread pan and select the jam and jelly setting.


When done, pour the jelly into sterilized jars and refrigerate. Make sure you wipe off any spilled excess from the top or the jars and the sides of the jars before sealing.


Refrigerate when done and your jelly should keep for 1 month.