This Pomegranate Jelly is incredibly easy to make and uses store bought juice. So you can make it any time!
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.
Slowly whisk in classic powdered 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.
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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.
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 Elevation
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 lined 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!
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