Recipe updated by James Collier + K.C. Cornwell
(SEO: Pomegranate Jelly)
This simple recipe for pomegranate jelly uses fresh California pomegranate juice, sugar, liquid
pectin and a bit of lemon juice – which is optional but encouraged. The deep pink pomegranate
jelly will be the highlight of your morning, and may make you a toast-for-dinner fan too.
Yield: 1- 8 ounce jars
Cook time: 10 minutes
4 cups pomegranate juice
2 TBSP lemon juice (optional)
6 1/2 cups sugar
6 ounces liquid pectin
Prepare jars for canning.
Combine the pomegranate and lemon juice with sugar into a large, deep saucepan, stirring to
combine. Bring it to a boil over high heat, and at once add liquid pectin, stirring constantly.
Bring the pomegranate jelly mixture to a full, rolling boil, and boil hard for exactly 30 seconds
(do not exceed 1 minute). Remove from the heat, skim foam from the top, and pour the jelly into
hot, sterilized jars.
Seal using preferred method.
If jelly glasses are used, paraffin the hot jelly at once.