Pomegranate Jelly


Pomegranate Jelly is a low-sugar or low-honey cooked jelly made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups




Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Pomegranate Jelly Ingredients

4 cups pomegranate juice
4 teaspoons calcium water
4 teaspoons lemon juice (optional)
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
3 to 4 teaspoons Pomona’s Pectin powder
(3 teaspoons gives a softer jell; 4 teaspoons gives a firmer jell.)

Pomegranate Jelly Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Measure juice into sauce pan.

3. Add calcium water and lemon juice, and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring juice mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Note: Use bottled, unsweetened pomegranate juice or reconstituted juice from unsweetened frozen concentrate. Or extract your own pomegranate juice from fresh pomegranates. Best instructions we’ve found for seeding and juicing a pomegranate are on a blog called The Shiksa in the Kitchen.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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13 thoughts on “Pomegranate Jelly

  1. HI to all:
    Just completed a double batch of pomegranate juice jelly and it turned out wonderful. Little different w/o sugar but satisfying. As we have a small pomegranate orchard using the seeds frozen from last years harvest the first batch was completed. Now thanks to your wonderful pectin product will make the second batch w/one half cup of honey for xmas gifts.
    Can I make a much larger batch like 16 cups of juice?
    Because of the performance of your product canning has become fun in my late years. Thanks again, Mike

    • So wonderful! Yes, you can absolutely make double or triple, etc. batches! (as long as you have a stove powerful enough and pots large enough to accommodate that much jam/jelly at one time.)

      Happy jamming!

    • Hello Patty,

      Thanks so much for choosing Pomona’s Pectin! We have not experienced the jelly bring overly tart with this recipe. If after the called for sugar/pectin has been dissolved, if you wish to add additional sugar, you are welcome to do so.

      Happy jamming!

  2. This turned out perfectly for me. I put in maybe 3.25 tsp pectin and got a gel I’m happy with, though if I had added more it wouldn’t have been a disaster in the slightest. I also whirred one really small jalapeno that I deseeded with one of the four cups of pomegranate juice in the food processor until there were no visible chunks, and then I added that to the recipe as usual. I ended up with the taste of jalapeno but really no heat. My holiday giftees will enjoy this one, I think.

  3. I discovered Pomona’s Pectin at my neighborhood New Seasons store in San Jose, CA. While only using 1/2 cup of honey, my Pomegranate Jelly set perfectly. I made 4 pints with the first batch, and I’m getting ready to make more. I’m so pleased!

  4. I’d like to package my jelly into 12 ounce crystal quilted jelly jars. Does anyone know if the jelly will set in the larger jars?

    • Hi Ellie,
      You should have no problem with the jelly setting in 12 ounce jars. The size of the jar doesn’t affect setting.

      The most important thing for setting is to use the ingredients as specified in the recipe and to follow the recipe directions.

      When you do the water bath, the timing in the recipe covers 4 oz up to 16 oz jars.

      Thanks for using Pomona’s Pectin — and happy jamming!

  5. I made this recipe today, but I accidentally grabbed the lime juice bottle instead of the lemon juice bottle. It’s really good with lime juice instead of lemon!!

  6. Would there be any reason this recipe would not work with unsweetened bottled saskatoon berry juice (it has been pasteurized but is unfiltered). If I were to use the optional lemon juice and higher amount of sugar would it be safe/shelf stable after boiling water bath canning?

    • ​Dear Tracie,
      It is not the sugar amount but the acidity (pH) of the saskatoon juice that determines whether it is safe for shelf-stable storage after water bath canning. From what we have read, saskatoon juice has a variable pH depending on the cultivar.

      Our advice is to use 1 Tablespoon of lemon juice per cup of saskatoon juice (1/4 cup for a 4 cup batch) in order to ensure safety.

      I hope this helps. Thanks for using Pomona’s — and happy jamming.

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