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Pomegranate Jelly

Glistening pomegranate jelly with a hint of cinnamon and orange.

Preserving fruit in a DC kitchen

Mom’s got several fruit trees in her third acre yard: plums, apricots, cherries, apples. Lately she’s been phoning me about picking, preparing and preserving the fruit, mostly into jams. Since I live in an apartment in Washington, DC I’ve haven’t been Pomegranate-Jelly-on-Peanut-Butter-and-Baquettepreserving for the last couple of years. Last week mom shared a recipe for jelly made from pomegranate juice. It’s the perfect solution for a small kitchen. No peeling, juicing, or straining, just cooking. Love it, so easy. Now I have my first batch all lined up on the counter cooling. More precious than rubies. This will make the perfect holiday gifts.

2011 AniversaRecipe – Spinach Strawberry Salad with Candied Nuts

Recipe: Pomegranate Jelly

Prep Time: 10 Minutes | Inactive Time: 6 Hours | Cook Time: 9 Minutes | Yield: 6 half pints | Level: Easy


  • 3 ½ cups 100% pomegranate juice
  • 2 Tbsp fresh lemon juice
  • 1 tsp orange zest
  • 1 stick cinnamon, broken in half
  • 1/2 tsp butter
  • 1 box dry fruit pectin
  • 5 cups sugar, pre-measured in a bowl

Special Equipment – six 1/2 pint canning jars and wide mouth funnel

1 Place the lids of the canning jars in a small saucepan and add enough warm water to cover the lids. Set on a burner without heat.

2 In a large pot combine juices, zest, cinnamon, butter and pectin. Bring to a boil stirring constantly, which takes about 4 minutes. The jelly will bubble up so use a large pan with plenty of space.
3 Remove the cinnamon stick pieces. Add sugar all at once.

4 Bring to a rolling boil and boil for 5 minutes stirring constantly.
5 Meanwhile, turn on the burner with the lids and bring to a boil.

6 Remove from heat and skim foam. Using a funnel, ladle the jelly into the jars leaving 1/2-inch of head space.
7 Wipe jar rims clean to ensure seal. Place a hot lid on each jar and screw a lid ring tightly in place.
8 Cool on the counter for 4-6 hours. Don’t touch the lid to allow the condensing heat to seal the jars.
Use only 100% pomegranate juice.

Before bringing to a boil, add 1/2 teaspoon of butter to reduce foam.

Preserving works best when the jars are washed and dried in advance and all the cooking utensils and ingredients are lined up on the counter before starting.

This jelly can also be processed in a hot water bath. At step 4, bring jelly to a boil for only one minute. Follow steps 5, 6, and 7. Place jars in a large pot and add water to the top of the lids. Bring water to a boil and continue boiling for 10 minutes. Carefully take jars out of the pot and follow step 8.

Apply this jelly to toast, muffins, scones, rolls and bagels.

Place a teaspoon in the center of Jam Thumbprint cookies.

Make a vinaigrette for salad with a spoon of jelly, a little mustard, a splash of vinegar and some olive oil.

Thin for a few seconds in the microwave and brush on poultry or pork before roasting.

Dish Designer

  • Exchange pomegranate for 100 % cranberry juice.

Inspiration – Irmaleda Anderson
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 17, 2012

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3 Responses to Pomegranate Jelly

  1. Jo Ann August 18, 2012 at 4:47 pm #

    We just made this Pomegranate Jelly. It is so easy! I have not done any canning for decades, but this is a winner. Just my style. And, it is delicious!.

  2. Irmaleda Anderson September 20, 2012 at 12:48 am #

    Hi Helen,
    JoAnn shared your website and I have enjoyed it very much. Your mom told me that she and JoAnn had been making the pomegranate jelly. I wish I could take credit (appreciate the byline), but I got it from someone else’s blog last Christmas. I should have written down which blog I got it from, but I didn’t. So I hope I’m not in trouble for sharing it all over the place.

    Love your website. Thanks!

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