Pomegranate Jelly

This unusual pomegranate jelly has a variety of purposes. It can replace cranberry jelly with turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancakes!


Side Dish · Sauces and Condiments · Canning and Preserving Recipes · Jams and Jellies Recipes


Prep Time: 5 mins
Cook Time: 10 mins
Servings: 176
Total Time: 15 mins
Yield: 11 8-ounce glasses

Ingredients

Ingredients List

  • 7 ½ cups white sugar

  • 4 cups pomegranate juice

  • 2 lemons, juiced

  • 1 (6 fluid ounce) container liquid pectin


Directions

  1. Combine sugar and pomegranate and lemon juices in a large stainless steel saucepan. Bring to boil over high heat; at once, stir in liquid pectin. Bring to a full rolling boil and boil for exactly 30 seconds. Remove from heat and skim off foam.

  2. Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, then process in a boiling water canner for 5 minutes.


Nutrition Facts (per serving)

Nutrition Facts
44 Calories
12g Carbs


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