Pomegranate jelly is a smooth, clear preserve made from bright pomegranate juice. This version uses powdered pectin (Sure-Jell or Ball Classic) for a dependable set and works equally well with a 32 oz bottle of pure pomegranate juice or juice extracted from fresh fruit. A splash of lemon juice brightens the flavor and helps the pectin gel consistently.
Adapted from the Ball Complete Book of Home Preserving, this recipe depends on commercial powdered pectin because pomegranates are naturally low in pectin. Pomegranates are also quite acidic (pH 2.9–3.2), which means the finished jelly is safe for water bath canning without additional acidification. For most home cooks, bottled 100% pomegranate juice is the simplest year-round option; fresh pomegranates work too when in season.
The classic recipe is fairly sweet because pomegranate juice is naturally sugary. If you prefer a less sweet jelly, the low-sugar pectin option (Sure-Jell pink box or equivalent) reduces the sugar while still giving a good set.
Notes from My Kitchen
I grew up around pomegranate trees and always loved turning a bowl of arils into a seedless, shelf-stable preserve. Pomegranates take work to prep, so jelly is an excellent way to capture the fruit’s color and flavor without dealing with seeds or membranes. Nowadays I usually use bottled juice—it’s convenient, reliable, and the jelly is just as beautiful.
Making jelly from bottled juice also lets you put up jars any time of year and gives you a supply of gifts or pantry treats for the holidays.
Ingredients for Pomegranate Jelly
This recipe yields about 5–6 half-pint jars and uses just a few simple ingredients:
- Pomegranate juice: Use 100% pure pomegranate juice with no added sweeteners or blends. A 32 oz bottle equals 4 cups. If using fresh fruit, expect about 5–7 medium pomegranates for one batch.
- Lemon juice: Adds brightness, helps color, and supports pectin function. Either fresh or bottled is fine.
- Powdered pectin (1 box, 1.75 oz): Use regular powdered pectin (Sure-Jell yellow box or Ball Classic). Pomegranates need added pectin to gel reliably. Do not substitute liquid pectin without adjusting the recipe.
- Granulated sugar: The standard recipe uses more sugar for sweetness and structure. For a lower-sugar jelly, use low-sugar pectin (Sure-Jell pink box) and follow those package directions.
Absolutely love this recipe. I have 2 pomegranate trees with a whole lot of fruit. I do not add sugar and it tastes wonderful.
Thank you for posting this recipe!
– Camille
How to Make Pomegranate Jelly
Whether you use bottled juice or extract juice from fresh pomegranates, the cooking stages are the same once you have measured juice. Bottled juice takes you straight to cooking; fresh fruit requires extraction first.
Extracting Pomegranate Juice
From bottled juice: Measure the amount called for—3 1/2 cups is a typical quantity for this recipe. A 32 oz bottle yields 4 cups, so one bottle covers a batch with a little left over.
From fresh pomegranates: Score and open each fruit over a bowl of water. The arils sink and the white membranes float, making separation easy. Drain the arils and simmer them with about 1/2 cup water in a heavy saucepan, mashing to release juice for 5–10 minutes. Strain through a dampened jelly bag or cheesecloth-lined strainer and let the juice drip for at least 2 hours or overnight. Do not squeeze the bag—squeezing extracts bitter pith and clouding solids.
Cooking the Jelly
Order matters with powdered pectin. Combine the measured pomegranate juice and lemon juice in a heavy-bottomed pot, whisk in the powdered pectin until dissolved, and bring to a hard rolling boil over high heat. Add the sugar all at once, stirring until it dissolves, then return to a hard rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, then remove from heat and skim any foam.
Ladle the hot jelly into prepared half-pint jars, leaving 1/4 inch headspace, wipe rims clean, and apply lids fingertip tight.
Don’t Overcook Pectin Jelly
Pectin sets as the jelly cools, not by prolonged cooking. Key points:
- The jelly will look thin when hot—that’s normal; it firms as it cools.
- A hard rolling boil for exactly 1 minute after adding sugar is sufficient.
- Skip expensive temperature tests; pectin recipes set on chemistry.
- Allow 24–48 hours (sometimes up to a week) for jars to fully set before assessing the result.
Canning Pomegranate Jelly
Pomegranate jelly is safe for water bath canning due to the fruit’s natural acidity. Process filled half-pint jars in a boiling water bath canner for 10 minutes at elevations up to 6,000 feet; increase processing time for higher altitudes (see notes). After processing, let the jars sit in the turned-off canner for 5 minutes to reduce siphoning, then cool undisturbed 12–24 hours, check seals, and refrigerate any jars that did not seal. Properly sealed jars keep 12–18 months in a cool, dark pantry.
Altitude Adjustments
Processing time by elevation:
- 0–6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
Yield Notes
Expect roughly:
- 1 medium pomegranate = about 1/2 cup strained juice
- 5–7 medium pomegranates = about 3–3 1/2 cups strained juice
- One 32 oz bottle = exactly 4 cups
- 3 1/2 cups juice + 1/4 cup lemon + 1 box pectin + 5 1/2 cups sugar = about 5–6 half-pint jars
- Do not double the recipe—make separate single batches for consistent results.
Storage Options
If you prefer not to water-bath can, you can:
- Refrigerate: Store cooled jars in the fridge for 3–4 weeks.
- Freeze: Use straight-sided freezer-safe jars with 1/2 inch headspace; keep up to 12 months.
- Can: Water-bath canned jars keep 12–18 months at room temperature and are convenient for gifting.
Recipe Tips
- Always check labels: use pure 100% pomegranate juice with no added sugar or other juices.
- Consider low-sugar pectin: pomegranate’s natural sweetness makes the pink-box low-sugar pectin a good choice if you want less sugar.
- Use a deep pot to prevent boil-over—pomegranate jelly foams strongly at a rolling boil.
- Save the leftover arils after extraction; they’re great in yogurt, smoothies, or frozen for later.
- Be patient—some jars can take several days to reach full firmness.
Pectin Options
Regular powdered pectin: Use the full sugar amount and follow package directions for regular powdered pectin.
Low-sugar pectin (recommended): Low-sugar pectin lets you cut sugar significantly while still achieving a reliable set; follow the package instructions for quantities and method.
Pomona’s Universal Pectin: Works with any sugar level (or none) and produces a softer set; read its instructions before using.
Liquid pectin: Not recommended for this recipe unless you adjust sugar and method according to the liquid pectin manufacturer.
Pomegranate Jelly Variations
Pomegranate jelly pairs well with many flavor additions. Try:
- Spiced: Simmer with a cinnamon stick and whole cloves, then strain before adding pectin.
- Vanilla: Add vanilla bean seeds or a splash of vanilla after cooking for a rounded sweetness.
- Ginger: Simmer with sliced fresh ginger and strain for a warm, spicy note.
- Rosemary: Steep fresh rosemary briefly for an herbal twist ideal with cheese.
- Lime: Use bottled lime juice instead of lemon for a brighter citrus profile.
- Cranberry blend: Replace half the pomegranate juice with strained cranberry juice for a tart holiday jelly.
Ways to Use Pomegranate Jelly
Use pomegranate jelly on toast, biscuits, scones, or stirred into yogurt. It makes an excellent glaze for roasted meats, pairs beautifully with brie or sharp cheddar on cheese boards, and a spoonful added to sparkling water or champagne makes a quick festive mixer.
Pomegranate Jelly FAQs
Pomegranates are very low in natural pectin, so this recipe uses commercial powdered pectin (Sure-Jell or Ball Classic) to achieve a reliable gel. The fruit’s natural acidity makes the jelly safe for water bath canning.
Yes. Bottled 100% pomegranate juice is a convenient, reliable choice year-round. Avoid blends or sweetened juices, which may not gel properly.
Not reliably. Pomegranates lack sufficient natural pectin for a true jelly. Extended boiling can make a syrup, but for consistent jelly use boxed pectin or Pomona’s if you want variable sugar levels.
Jelly is a smooth, seedless preserve made from strained juice; jam contains fruit pieces. With pomegranates, jelly is the practical choice because the arils are mainly seeds and do not make a traditional jam texture.
Expect about 5–7 medium pomegranates to yield roughly 3–3 1/2 cups of strained juice. One 32 oz bottle yields 4 cups, slightly more than one batch.
Jelly Recipes
Blueberry Jelly
Raspberry Jelly (Without Added Pectin)
Strawberry Jelly
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Pomegranate Jelly
Equipment
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Water Bath Canner
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Jelly Strainer with Bag
Ingredients
For the Pomegranate Juice:
- 3 1/2 cups bottled 100% pomegranate juice, one 32 oz bottle yields 4 cups; reserve 1/2 cup
- OR 5 to 7 medium pomegranates + 1/2 cup water, for fresh extraction
To Make Pomegranate Jelly
- 3 1/2 cups pomegranate juice, from above
- 1/4 cup lemon juice, fresh or bottled
- 1 box Powdered Pectin, 1.75 oz regular powdered pectin
- 5 1/2 cups granulated sugar, see notes for low sugar version
Instructions
Extract the Juice (Skip if Using Bottled Juice):
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Score each pomegranate and open it in a bowl of water. Separate arils from membranes; discard membranes.
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Drain arils into a saucepan with 1/2 cup water. Simmer and mash for 5–10 minutes until color is released.
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Transfer to a damp jelly bag or cheesecloth-lined strainer and let drip at least 2 hours. Do not squeeze the bag. Measure 3 1/2 cups strained juice.
Make the Jelly:
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Prepare half-pint jars and keep them warm. Have lids and rings ready.
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Combine pomegranate juice and lemon juice in a heavy pot. Whisk in powdered pectin until dissolved and bring to a hard rolling boil.
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Add sugar all at once, stir until dissolved, return to a hard rolling boil, and boil hard for exactly 1 minute. Remove from heat and skim foam.
Canning Pomegranate Jelly:
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Ladle hot jelly into jars leaving 1/4 inch headspace. Wipe rims and apply lids fingertip tight.
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Process in a boiling water bath canner for 10 minutes (adjust for altitude).
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Turn off heat and let jars sit in the canner 5 minutes before removing. Cool 12–24 hours, check seals, refrigerate any unsealed jars.
Notes
Altitude: 10 minutes at 0–6,000 ft; 15 minutes above 6,000 ft.
Lemon juice is for flavor and pectin performance; pomegranate acidity already makes the jelly safe for water bath canning.
Lower-sugar option: Use low-sugar pectin and follow package directions to reduce sugar significantly.
Pomegranate yield: 5–7 medium pomegranates ≈ 3–3 1/2 cups strained juice; a 32 oz bottle = 4 cups.
Nutrition
Nutrition information is an approximation.
Ways to Preserve Pomegranates
Homemade Pomegranate Wine
Pomegranate wine is another way to use fresh fruit or juice and makes a traditional, flavorful beverage.
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