Easy Pomegranate Jelly (with Canning Video)

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This Pomegranate Jelly is incredibly easy to make, and uses store bought juice. So you can make it any time!

How to make Easy Pomegranate Jelly from store-bought pomegranate juice.

To make this recipe you will need:

  • pomegranate juice
  • lemon juice
  • powdered pectin (classic)
  • butter
  • sugar
  • hot water bath or steam canner
  • canning tools (jar lifter, bubble wand, etc.)
  • non-reactive pot
  • ladle
  • small dish
  • white vinegar
  • damp cloth
  • half-pint mason jars with lids

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Watch me make this jelly in the video below:

This recipe video is part of the March Canning Madness collaboration and giveaway. Be sure to leave a comment on YouTube to enter the giveaway! The giveaway runs through the month of March, 2022.

To begin, combine pomegranate juice and lemon juice in a large, non-reactive pot.

pouring pomegranate juice into pot

Slowly whisk in classic powdered pectin.

whisking in pectin

Add in butter.

Heat the mixture to a boil, stirring continually. Boil for 1 minute.

Add the sugar, and bring the mixture back up to a rapid boil. Boil for 1 minute.

See More Canning & Food Preservation Posts

Remove it from the heat and remove any foam that may be there. (The butter prevents most or all of it.) Immediately ladle the jelly into hot half-pint mason jars, leaving 1/4 inch of headspace.

With the rims of the jars with a damp cloth that has been dipped in white vinegar.

wiping a jar of pomegranate jelly with a damp cloth

Place a lid and ring on the jar and place the jar in the hot water bath or steam canner. Do this with all of the jars.

Process the jars for 10 minutes.

When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Altitude

After the jars have processed, turn off the heat, remove the lid of the canner and let the jars rest for 5 minutes.

jars of pomegranate jelly resting in the steam canner

Transfer the jars to a lined surface in a draft-free location and let them sit for 12-24 hours.

transferring jars of pomegranate jelly to the counter
transferring jars of pomegranate jelly to the counter

Remove the rings, test the seals and label the jars. Store them away in the pantry.

Enjoy!

Constance holding a jar of pomegranate jelly

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Easy Pomegranate Jelly

Constance Smith – A Good Life Farm
Learn how to make a delicious, and easy Pomegranate Jelly from store-bought juice. You can make this any time! This recipe makes about 7 half-pint jars of jelly.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Course Food Preservation & Canning, Jelly and Jams
Cuisine American
Servings 120
Calories 39 kcal

Equipment

Ingredients
  

  • 3 1/2 c pomegranate juice
  • 1 Tb lemon juice
  • 6 Tb classic powdered pectin, or 1.75 ounce box
  • 1/2 teaspoon butter
  • 5 c granulated sugar

Instructions
 

  • To begin, combine the pomegranate juice and lemon juice in a large, non-reactive pot.
  • Slowly whisk in the pectin.
  • Add in the butter.
  • Heat the mixture to a boil, stirring continually. Boil for 1 minute.
  • Add the sugar, and bring the mixture back up to a rapid boil. Boil for 1 minute.
  • Remove it from the heat and remove any foam that may be there. (The butter prevents most or all of it.) Immediately ladle the jelly into hot half-pint canning jars, leaving 1/4 inch of headspace.
  • With the rims of the jars with a damp cloth that has been dipped in white vinegar.
  • Place a lid and ring on the jar and place the jar in the hot water bath or steam canner. Do this with all of the jars.
  • Process the jars for 10 minutes. (See the note about adjusting time for elevation in the article above. Processing times for canning recipes are always give for under 1000 ft elevation. You must make adjustments if you live at a higher environment.)
  • After the jars have processed, turn off the heat, remove the lid of the canner and let the jars rest for 5 minutes.
  • Transfer the jars to a line surface in a draft-free location and let them sit for 12-24 hours.
  • Remove the rings, test the seals and label the jars. Store them away in the pantry.
  • Enjoy!

Video

Nutrition

Serving: 1TbCalories: 39kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 2mgPotassium: 16mgFiber: 1gSugar: 9gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @A_Good_Life_Farm

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