Pomegranate Jelly

When the last of the apples have fallen for the season, our pomegranates finally begin to ripen. These bright red globes hang from the tree like ornaments, sometimes bursting open to reveal hundreds of juicy crimson seeds. But what to do with them? You can eat them straight (be careful, the seed juice stains), juice them, or in this case, make pomegranate jelly with them.

Pomegranate Jelly Recipe

The process of canning jelly is specific to what fruit you are canning, the type of pectin you are using - whether natural, liquid, powder - and the ratio of juice to sugar to pectin. If you plan to store your jelly on a shelf, and not in the refrigerator, you need special canning equipment to ensure against spoilage.

Yum

Ingredients

  • 4 cups pomegranate juice
  • 1/4 cup lemon juice
  • 1 package powdered pectin
  • 5 cups white cane sugar

You'll also need:

  • 6-7 Eight ounce canning jars

Method

1 Make the Juice. There are two basic ways to make pomegranate juice from fresh pomegranates. The first is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes. Strain the seeds and put them in a blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.

The second way to juice a pomegranate is to use a juice press. I have an old fashioned press that I use. I wash the pomegranate and cut it into quarters or halves, depending on how big the pomegranate is. I then crush the sections with a press and strain the juice through a mesh strainer. I have found that this method takes half the time or less of the first method, but the flavor can be a little more bitter because you are squeezing the peel as well.

2 Prepare canning jars. Seep the clean, empty canning jars in boiling water for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.

3 Measure pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.

4 Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids.

5 Finish canning. This step you need to take if you plan to keep the jelly unrefrigerated. Place the jelly jars, not touching, on a rack in a tall pot of boiling water. The water should cover the top of the jars by at least an inch. Boil for 5 minutes and then remove from the water. Let the jars cool. Check seals, the lids should be sucked down (you'll hear a popping noise as the jelly cools). Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Lasts about 3 weeks once opened.

Yield - 6-7 cups.

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Links:
PomWonderful - an informative website all about pomegranates - health benefits, rich history, etc.
Canning Tools - a very useful tools for canning including a jar lifter for lifting hot slippery jars out of boiling water.

Showing 4 of 26 Comments

  • EmilyB

    One advantage to doing it the first way (de-seed underwater and then juice the seeds) is that it gives a cleaner flavor. I don’t know if I’m a “supertaster”, but I do seem to be sensitive to bitter flavors, and the pale membrane separating the seeds in a pomegranite has a very unpleasant taste. It’s easy for me to tell by tasting which method was used to juice a pomegranite – the last bottle of pomegranite juice I bought was undrinkable.

  • Judith

    I made pomegranate jelly this week – it tastes good, but the consistancy is like rubber cement.

    Is it over cooked – or under cooked?

    This is the first time I’ve had such a problem, but used Bell’s Fruit Jell pectin as I couldn’t find any Certo.

    How can I save the dozen jars I put up?

  • Elise

    Hi Judith,
    Jelly recipes are highly dependent on the brand of pectin. I’m unfamiliar with Bell’s pectin but I would hazard a guess that if your jelly turned out like unhardened rubber cement, you don’t have enough sugar or pectin in the mix. If it turned out like hardened rubber cement, that would mean too much pectin. I think I read somewhere that you can just reheat the jellies, empty the jars into a saucepan, adjust the pectin or sugar or juice levels, re-sterilize your jars (use new lids), and re-can the jelly.

    BTW, my parents were never able to get their pomegranate jelly to jell with natural apple pectin. That’s why my dad was so delighted when I made with pomegranate jelly that actually jelled. I bought them several boxes of the Pectin.

  • sandy

    Kiwi Jam
    24 kiwis, peeled and mashed
    3/4 cup pineapple juice
    1/4 cup fresh lemon juice
    3 apples, unpeeled and halved
    4 cups white sugar
    In a large saucepan, combine 3 cups mashed kiwi,
    pineapple juice, lemon juice and apples. Bring to a boil
    and then add the sugar; stir to dissolve, reduce heat
    and simmer for 30 minutes. Remove apples, pour into hot, sterilized jars and seal.

    Kiwi Jam

    4 cups mashed kiwi (whirred in a food processor)
    6 cups sugar
    4 tbls lemon juice
    6 oz liquid pectin
    Bring kiwi, sugar and lemon juice to a boil. Add pectin, boil 1 minute. Ladle into prepared jars, leaving 1/4 inch head-space. Adjust 2-piece caps. Process 5 minutes in boiling-water canner.
    Yield: 9 half-pints.

    Kiwi Lime Marmalade

    4 kiwis, peeled and trimmed
    Zest of 1 lime, slivered
    3/4 cup granulated sugar
    2 tablespoons fresh lime juice

    Quarter the kiwis lengthwise, and then cut them crosswise into 1/2-inch cubes.

    Combine the kiwis with remaining ingredients in a deep 2 1/2-quart microwave-safe casserole, and stir well.

    Cook, uncovered, at HIGH for 5 minutes. Stir; return to the microwave, and cook until thick, another 6 minutes.

    Let the marmalade to cool to room temperature; then cover tightly and refrigerate. It will keep for 1 week in the refrigerator.

    Yields 1 cup.

    and one in Dutch : )

    Sinaasappel- en kiwi-jelly

    Japans Koken – Judith Ferguson
    6 personen

    4 1/2 deciliter sinaasappelsap
    1 1/2 deciliter water
    125 gram suiker
    2 eetlepels agar agar
    2 kiwis; geschild

    Verhit sinaasappelsap met water in een sauskom tot het kookt. Haal het dan van het vuur en roer de suiker erdoor tot die opgelost is. Strooi de agar-agar erover en klop tot hij is opgelost.

    Bevochtig een brood- of puddingvorm (ruim 1 liter) en giet het mengsel erin. Laat het koelen tot het stijf is geworden.

    Stort het op een schaal. Snijd de kiwi en schik de schijfjes op de jelly.

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