Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I have tried other ways to do this and found yours is the best and the easiest thank you
I have followed this directions twice and both times it did not jell what could be the problem?
Hi Jackie, I would check the use-by date on your pectin. Also if you live in a humid environment, that might have affected the efficacy of the pectin, if any of that humidity had permeated the box of pectin. This is a pretty standard jelly recipe. Other things might affect the setting too. The ratio of sugar to acid to pectin is pretty important, and if something throws off that ratio, that can affect the ability of the jelly to set. So, if you used less sugar, or if your pomegranate juice was not as acidic as pomegranate juice usually is, or if your lemon juice wasn’t acidic enough, all of these things can also affect the set. Usually I find that when I have a problem with jelly setting it’s because the pectin is too old. I also find that if I just put the jelly on the shelf for a few months, it tends to set more over time.
So I doubled the recipe 8 cups of juice and only 6 cups of sugar. It didnt set. guess sugar is important lol. Going to open all the jars add into a pot add the missing cups of sugar and some additional pectin. Hopefully it sets this time!!
BRITT-Did it work? I had a disaster. I don’t think mine is going to set either. It was my fault, not the recipe. I have made this 3 times and never had a problem.
Hi Britt, if you reduce the amount of sugar (proportionally), then you need to use a special “low sugar pectin”, or pectin designed specifically to work with low sugar jams and jellies. The sugar/acid/pectin amounts listed in the recipe are in the proportions needed for the jelly to set, using standard SureJell (or MCP) pectin.
I’ve never used pomegranates and would love to do some jelly. Have you ever used a steam juicer to make the juice?
Hi Zella, I have not used a steam juicer. Sounds intriguing!
good recipe, But you forgot one very import detail and that is remember to put the lid on the blender or you will stain everything and have to repaint with a sealer the whole kitchenwe make it every year and if you can get blood red pomegranates. best picked right before the first freeze.
Beautiful, sparkling pomegranate jelly. Set up better than the recipe from Sure Jell. I think the addition of lemon juice is the trick. It doesn’t change the flavor or the color. It made six-8oz and one-4oz of jelly. I agree with the method of separating the airels from the rind and crushing with a blender. The method of juicing like an orange results in a bitter taste.
Add smoked habaneros a hit for Christmas gifts
Can I do multiple packages for jam Instead of doing one at a time
Hello Maria, do you mean can you do multiple batches of jelly at the same time? It’s not advisable. Usually it’s best to do one batch at a time, which for this recipe should result in enough jelly for 6 to 7 eight-ounce jars.
First time making this. What is a package of pectin?
Hi, Yajaira — Pectin is a starch that is naturally in fruit. Some fruits have more than others. If you are making a jelly or jam with a low pectin fruit you can typically buy fruit pectin to add to it. Hope that helps.
it won’t jell right
Turned out great. Set up and tastes fabulous! Thanks for the recipe. Will make great gifts.
This recipe has been a hit for us and a great way to use the surplus of pomegranates from my parent’s tree. Love this recipe!
My husband & I made pomegranate jelly for the first time last year with a different recipe. We enjoyed it, but it was a little on the sweet side. We would have liked it to be a bit tart. Came across your recipe and tried it today. We thought the lemon juice would do the trick. Since we just made it we haven’t got to taste it yet, but we licked the spoon and it’s wonderful. Thanks for sharing.
I gave a four star rating because it didn’t firm up. It was delicious, but a little on the runny side. Will try again.
I realize this is an older post, but I’m wondering If anyone could tell me approximately how many pomegranates I will need for the required juice? Like just a ballpark figure would be helpful. Thanks! The recipe sounds wonderful.
Hi Angie, one medium large pomegranate yields about 1/2 cup of juice, so about 8 pomegranates for 4 cups of juice.
I am making a batch of pomegranate jelly, I need to know if once I finish canning them in they cool down room temperature, do I still refrigerator them for a few hours. .
Hi Veronica, I recommend it only because it seems to speed up the set. But you could just let the jars cool to room temp and skip the refrigeration part.
for years I have made pomagranite jelly using an old fashion press, somehow it has been lost or taken and I can not find another one. Is there anyone out there that can tell me where I CAN FIND SOMETHING THAT WILL WORK
We recently saw a video where someone used this type of press: https://smile.amazon.com/TrueCraftware-Commercial-Citrus-Juicer-Press/dp/B01IW0MG2O/ref=sr_1_5?ie=UTF8&qid=1511737615&sr=8-5&keywords=manual+juicer
Pleasant Hill Grain company sells a small stainless steel press. we’ve used it for our concord grape juicing (for jelly) and now for pomegranates! Works great. https://pleasanthillgrain.com/tabletop-fruit-press-1-25-gallon?_vsrefdom=gpshop&gclid=EAIaIQobChMIpMbds-e73gIVxFt-Ch2iTAiFEAYYASABEgKhZPD_BwE
Cook N Home NC-00256, 28cm 11-Quart Stainless Steel Fruit Juicer Steamer Multipot, Silver
Can you use Pom Juice from the grocery store to make this jelly or does it have to be fresh squeezed Pomegranate Juice? Just curious. I make all kinds of jelly but we want to make a Pomegranate Jelly. Of my Jams/Jellies that I make my Strawberry Kiwi is one of my most popular.
Hi Julie, I haven’t made this jelly with commercial juice, but I don’t see why you couldn’t.
Thank you so much for this recipe! I come back to it year after year. My grandparents have a gigantic pomegranate tree and they do all the hard work every year juicing them. When they give me some of the juice I always love making the jelly. I add about 2 tsp of butter to minimize the foam (a little trick my grandma taught me). Thanks again!
First time making pomegranate jelly. Not sure if its working yet. Hasn’t been a full 24 hours but still looks pretty liquidy. I appreciate the commentary that shares secrets especially the one above that explains how to re-do the jelly in case it doesn’t work. I used about 6 cups of sugar, 1/4 c of lemon juice, 4 c of pom juice, and one packet of powered pectin. It appears from different commentary that the type of pectin is crucial. I used MCP. By the looks of things I’m not sure if this process is working. Would anyone suggest by experience if re-doing the process and adding more pectin would actually help? Thanks!
Cook it longer
I use a juicer for the juice also! It makes it so simple. Not that Pomegranate jelly is simple. I am going to enter ours in the Fresno fair this year! wish us luck! my 10 year old loves to give it as gifts to teachers and neighbors every year. I have 4 trees. Two are very dark seeds, two are lighter. Different kind? I havn’t done anything with the lighter seed fruit yet.
It may be just a different variety. I’ve seen pomegranates that are light pink, not ruby red, inside. ~Elise
We have a very large pomegranate bush in our backyard that produces very large fruit and dark arils. I make jelly every November for family and friends. I use an old fashioned juice press. I squeeze the fruit right next to the tree (skin and all)…then cook it down by one fifth using an outdoor camping stove and stainless steel pot. Cooking down the juice removes the bitter edge and the you dont need to filter the juice first…all the pulp floats to the top..you skim it off. I use 5 cups of reduced juice to 7 cups of CANE sugar. One packet of Suregel and a tablespoon of lemon juice. Bring juice to boil, add pectin, bring to boil, add sugar, bring to boil…cook for 8 minutes!!! Can it. Makes about 9 small jars of jelly that is silky yet firm.