Pomegranate jelly is a delicious preserve made from pomegranate juice and sugar. It can be canned for long-term storage, allowing you to enjoy the sweet and tangy flavor of pomegranates throughout the year. Here’s a basic recipe for making and canning pomegranate jelly:
Ingredients:
- 4 cups of pomegranate juice (from fresh pomegranates or store-bought)
- 1/4 cup of lemon juice
- 1 package (1.75 oz) of fruit pectin (like Sure-Jell)
- 5 cups of granulated sugar
Instructions:
- Prepare the Pomegranate Juice: If using fresh pomegranates, cut them open and extract the seeds. Place the seeds in a blender and pulse to release the juice. Strain the juice to remove any solids. You should end up with about 4 cups of pomegranate juice. Alternatively, you can use store-bought pomegranate juice.
- Prepare Your Canning Equipment: Sterilize your canning jars and lids. You can do this by running them through the dishwasher or by boiling them in a large pot of water. Keep the jars and lids hot until you’re ready to fill them.
- Cook the Pomegranate Jelly: In a large, heavy-bottomed pot, combine the pomegranate juice, lemon juice, and pectin. Bring the mixture to a boil over high heat, stirring constantly.
- Once the mixture is boiling, add the sugar all at once and stir vigorously. Continue to cook, stirring constantly, until the mixture returns to a rolling boil that cannot be stirred down. This should take a few minutes.
- Once the jelly reaches a full rolling boil, let it boil for exactly 1-2 minutes. Be careful not to overcook, as it can lead to a firmer jelly.
- Remove the pot from the heat and skim off any foam from the surface.
- Fill and Seal the Jars: Carefully ladle the hot pomegranate jelly into the hot, sterilized canning jars, leaving about 1/4-inch headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the sterilized lids on the jars and screw on the metal bands until they are fingertip tight.
- Process the Jars: Process the filled jars in a boiling water bath for about 10 minutes to ensure they are sealed properly. Make sure the jars are fully submerged in the boiling water and follow your canner’s instructions for processing time.
- Cool and Store: After processing, carefully remove the jars from the water bath and let them cool on a clean towel or cooling rack. As the jars cool, you’ll hear the lids pop, indicating a proper seal. If any jars don’t seal, store them in the refrigerator and use them within a few weeks. The sealed jars can be stored in a cool, dark place for up to a year or more.
Enjoy your homemade pomegranate jelly on toast, as a condiment, or in various recipes. It makes a wonderful gift, too!
