Pomegranate Jelly


Pomegranate jelly recipe, made with the juice from sweet red seeds of fresh pomegranates, lemon juice, sugar, and added pectin.

Photography Credit: Elise Bauer

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.

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Pomegranate Jelly Recipe

  • Yield: Makes 6 to 7 eight-ounce jars

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.


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

*If using MCP pectin, use 3 cups of pomegranate juice, 4 cups sugar, 1/4 cup lemon juice for one package of pectin

Special equipment:

  • 6-7 Eight ounce canning jars
  • Fine mesh strainer
  • Steaming rack for water bath


1 Make the Juice: There are two basic ways to make pomegranate juice from fresh pomegranates.

The first way 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. Cover the 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 Bring pomegranate juice, lemon juice, and pectin to a rolling boil: 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.

4 Add sugar: When you reach a full rolling boil that cannot be stirred down, and add sugar. Return to a boil and boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.

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

6 Water bath:  It helps to take this step if you plan to keep the jelly unrefrigerated. A water bath will give you a tighter seal.

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.

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PomWonderful - informative website all about pomegranates - health benefits, rich history, etc.

Canning Tools - very useful tools for canning including a jar lifter for lifting hot slippery jars out of boiling water.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

63 Comments / Reviews

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Did you make it? Rate it!

  1. Laurie

    I made this jelly a few days ago. I just started canning and this is my first ever canned jelly! I happen to have a pomegranate tree that is falling over with the weight of the pomegranates so I was excited to make this. Anyway, it came out perfect. I got 6 1/2, 8oz jars. I happened to have a package of the sure jell pectin in my pantry but now all I have is the ball realfruit classic pectin. Will this work with this recipe? and also how much do I add since it’s in a jar and not in a package?


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  2. Shar

    What can I do if the juice won’t thicken; even after pectin and sugar added. Than you

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  3. Dottie

    It is the perfect jelly however the recipe only filled 3 eight ounce jars plus about a fourth of a cup, not 6 or 7 like the recipe says. I’ll just make some more as it’s about my favorite jelly on the planet!!!

  4. Dianna

    I’m making it right now. Do I add the sugar and immediately set the timer for 2 minutes or wait until it starts boiling again and set timer for two minutes? When I added the sugar the boiling stopped for about 1.5 minutes….then it was raging.

    Show Replies (1)
  5. Karyn Burgess

    Perfect recipe!


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