Pomegranate Jelly

For as long as I can remember, my grandparents have made pomegranate jelly every year.  It truly is a labor of love, but it’s worth it.  First you have to beg your granddaughter (me) for all of their pomegranates which she will unhappily part with.

Then you have to juice them.  This by far takes the longest time.  I’m pretty sure it takes my grandpa weeks to juice all of the pomegranates they collect.


Here’s my grandpa DeVaughn.  Isn’t he cute?  You will want to wear clothes you don’t mind ruining while doing this. And preferably a straw hat.

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Then get to juicing.  Slice the pomegranates in half, place in the juicer, and squeeze!  (Note: I have done this using a traditional electric juicer and it works great.)

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Strain the juice into a jar or pitcher and place in the fridge for about a week.



See that sediment at the bottom?  You don’t want that.  That is bitter. Just use the top luscious pure jeweled colored top stuff.


Then its time to make your jelly.  Each batch only has three ingredients: pectin, pomegranate juice, and sugar.

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Get all of your jars ready (half pint mason jars please) by washing them in the dishwasher on the top rack, boil your lids, and place your rings in a bowl.


Now are you are ready! Place the juice and pectin in a large pot and bring to a rolling boil, stirring the whole time.


Stir in your sugar,


and when it comes to a boil that you can’t stir down boil for 2 minutes exactly!!!!


Then you have jelly!


Pour into your jars,


admire how pretty it is,

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then use a spoon to scrap off the foam.

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Wipe off the tops of the jars, place your lids on, and screw on the rings.


Place them upside down for 10 mins to help seal the jars.  Then turn right side up.  You will hear them start to pop.  This means they are sealing.


Mmmmm.  It’s just not a real family gathering at my grandparents without this stuff.

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Pomegranate Jelly
Prep time
Cook time
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Pomegranate Jelly
Serves: 12
  • 1 box pectin (2 oz)
  • 3½ cups pomegranate juice
  • 5 cups sugar
  1. Measure out all of your ingredients before you start.  Ready your mason jars, rings, and lids.
  2. Place juice and pectin in a big pot. Bring to a roiling boil, stirring constantly.
  3. Add in your sugar all at once still constantly stirring.  Once the mixture comes to boil that can't be stirred down, boil for 2 minutes still constantly stirring.
  4. Remove from heat and fill your jars. Skim the foam off the top.
  5. Wipe off the rims of the jars and place on the lids and screw on the rings.
  6. Place the jars upside down for 10 minutes and then flip right side up.  You will hear popping as the jars seal.
  7. Eat!

Recipe notes:  If you don’t have enough pomegranate juice you can add water (up to one cup) to make up the difference.  For example, you only have 2 1/2 cups of juice.  You can add a cup of water to bring it to the 3 1/2 cups needed for the recipe.

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