Pomegranate Jelly

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      I recently wrote a post about my experience with juicing pomegranates.  You can read it here if you missed it. Of course, the reason I was juicing pomegranates was to end up with the beautiful product of pomegranate jelly! 
      If you follow this blog, you know that I love making jams and jellies.  But, I had never made pomegranate jelly before, so this was a learning experience for me! 

     Now, if you read the juicing post, you will see that just getting to the jelly making part of this process was very labor intensive.  Truthfully, the jelly making part of this adventure is the shortest and easiest part of all!  The good news is that if you don't want to have to juice your own pomegranates, you can buy the juice and make the jelly that way! (It will be more expensive monetarily, but it will save you a bunch of time!) But,  I have to say that by the end of the process of doing it all from scratch, I have a huge sense of satisfaction!  I may never want to eat this jelly!  I'll just stare at it and say, "I did that! (just kidding! We will eat it with gusto!)

I love how cute jam jars are!

     
     Before I give you the recipe, here are a few pomegranate jelly making tips: 

• If the juice you are using was pressed by yourself, I recommend pouring it through a sieve one last time as you pour it into the pot, just to collect any solids or seeds. This will make for a prettier jelly. 
• When making any jam or jelly, always add the lemon juice and pectin to the juice first, then bring it to a rolling boil  before  adding the sugar.  It is science! Just do it! You won't regret it. 
• A rolling boil is a boil that doesn't stir down. 
• Add all of the sugar at once and stir in very well.  Keep stirring until it comes to a rolling boil and then boil for 5 minutes before ladling it into your jars. 
• Wipe the rims of your jars before putting on the lids!
• Check the altitude of where you live to know the processing time for your area.  There are charts  online to help you! 
• When the jars cool, remove the lids and make sure the jars are sealed.  The middle of the lid will be concave.  
• Add a label!  You can print the ones that I am sharing!  Be sure to write the date! 

     I could tell that my jelly was thickening before I even put in the sugar.  That was a good sign.  Pomegranates are a good source of natural pectin, so that is probably why, but I used boxed pectin anyway because I hate to take the risk that the jelly won't thicken.  

These jars are just out of the canner, no labels or dates yet. You can download a label below.

     A fun thing for me this time is that at Christmas my son and DIL gave me a steam canner! I got to use it for the first time as I processed this pomegranate jelly!  I loved it because it takes so much less water and is ready to go a lot more quickly than a regular waterbath canner.   It still holds 7 quarts, and 8 pints! When I have a lot of fruit, I will be able to use both my steam canner and my water bath canners and get a lot of processing done at once! 
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     Be sure to let me know if you have made pomegranate jelly and how it turned out for you! I am open to better ways to juice and use pomegranates for sure!   Here is my recipe that I used today! Click it for the printable pdf file! 
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     Here is a label that you can click on and print on 2" round labels for your jelly.  Don't forget the date! 

Click on this image for the printable labels.

We have other recipes for jams and jelly that you may enjoy:

• Apple Scrap Jelly
• Apricot Jam
• 2 Kinds of Fig Jam
• Peach Mango Jam