Pomegranate Jelly
A vibrant, sweet-tart pomegranate jelly with deep fruity flavor, perfect for spreading on bread or as a colorful addition to breakfast or holiday tables.
Ingredients
- 4 cups juice (from 10 to 12 pomegranates)
- 7 1/2 cups sugar ⓘ
Instructions
- Cut 10 to 12 fully ripe pomegranates in half and ream on an orange juicer to extract juice.
- Place the pomegranate halves in a jelly cloth or bag and squeeze out the juice.
- Measure 4 cups of juice into a very large saucepan.
- Add 7 1/2 cups of sugar to the juice.
- Mix well until the sugar is dissolved.
- Place the saucepan over high heat and bring to a boil, stirring constantly.
- Stir in Certo (pectin) immediately and bring to a full boil.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat, skim off foam with a metal spoon, and quickly pour the hot jelly into sterilized jars.
- Cover each jar immediately with 1/8 inch of hot paraffin.
Nutrition & Diet Analysis (per serving)
24
kcal
1% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).