On Line Cookbook
Pomegranate Jelly
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
The Glass Pantry, by Georgeanne Brennan

Serves/Makes:3 pints

  • 20 pomegranates
  • 1 package powered pectin (1 3/4 ounces)
  • 5 cups (1175 ml) granulated sugar
  • Cut each pomegranate in half.
  • Put each half in an orange juice extractor and squeeze.
  • Rinse a jelly bag with water, wring it out well and hang the bag over over a bowl.
  • Immediately strain the juice through it. You will need 3-1/2 cups (825 ml) juice.
  • Pour the juice into a stainless steel or other nonreactive saucepan, add the pectin and stir for several minutes to disolve the pectin thoroughly.
  • Place the pan over medium heat and bring to a boil, stirring constantly.
  • Add the sugar and continue to stir constantly until the mixture is at a bubbling, rolling boil.
  • Boil for 2 minutes then begin to test for the jell point. Alternatively insert a jelly thermometer in the mixture. When it reads 220 degrees (100 C.), the jelly is ready.
  • Remove from the heat, skim off and discard any surface foam.
  • Ladle the hot jelly into hot, dry, sterilized jars, filling to within one-half inch of the rims.
  • Seal with a 1/8-inch-thick layer of melted paraffin. Allow that layer to harden, than add a second layer of the same thickness.
  • Using a damp cloth, wipe the rims clean.
  • Cover with lids, aluminum foil, or with wax paper or cotten cloth tightly fastened with twine or a rubber band.
  • Store in a cool dark place. The jelly will keep for up to one year.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.