Pomegranate Jelly

Connie's Pomegranate Jelly

Connie’s 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 natural food stores, food co-ops, and farm stands; also at Sur La Table, Williams-Sonoma (online), and a growing number of conventional grocery stores with natural food sections (Wegmans, Fred Meyer, and others). If you can’t find a store near you on our store locator, order from our website or many other online sellers.

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4 thoughts on “Pomegranate Jelly

  1. 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!!

  2. 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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