Pomegranate Jelly Recipe (Small-Batch Refrigerator Jelly With Pectin)
This pomegranate jelly recipe turns 2 cups of pure pomegranate juice, powdered fruit pectin, sugar and a little lemon juice into about 3 cups of clear, ruby-red jelly. The juice and pectin come to a full rolling boil, the sugar goes in, and the mixture boils hard for exactly 1 minute. It is a refrigerator jelly: it needs no canner, sets in the fridge in 4 to 24 hours and keeps for up to 3 weeks there, or up to a year in the freezer, according to the National Center for Home Food Preservation.
Quick answer
Whisk 3 tbsp powdered pectin into 2 cups pure pomegranate juice and bring to a full rolling boil. Add 2 1/2 cups sugar and 1 tbsp lemon juice, return to a rolling boil that cannot be stirred down and boil hard for 1 minute. Skim, pour into clean jars, cool, then refrigerate until set. Keeps up to 3 weeks in the fridge or up to 1 year frozen.
Pomegranate Jelly
Made it? Rate this recipe
Pomegranate Jelly Ingredients
- 2 cups pure, unsweetened 100% pomegranate juice
- 3 tbsp (about 30 g) powdered fruit pectin
- 2 1/2 cups granulated sugar
- 1 tbsp fresh lemon juice
How to Make Pomegranate Jelly
- Wash two or three small jars and lids in hot, soapy water and rinse them well.
- Pour the pomegranate juice into a large, deep saucepan and whisk in the pectin until no lumps remain.
- Bring to a full rolling boil over high heat, stirring constantly.
- Add the sugar and lemon juice all at once. Stir until the sugar dissolves and return to a full rolling boil that cannot be stirred down.
- Boil hard for exactly 1 minute, stirring constantly, then take the pan off the heat and skim off the foam.
- Pour the hot jelly into the jars, leaving 1/2 inch of space at the top. Let them cool on the counter for about 1 hour.
- Cover and refrigerate for at least 4 hours. Some batches take up to 24 hours to set completely.
Nutrition Facts
Per tablespoon (1 of 48) (estimated)
- Calories: 50
- Total fat: 0 g
- Saturated fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Carbohydrates: 12 g
- Fiber: 0 g
- Sugar: 12 g
- Protein: 0 g
Estimated from USDA FoodData Central SR Legacy values for bottled pomegranate juice (FDC 167787), granulated sugar, unsweetened dry pectin (FDC 168821) and lemon juice, divided over about 48 tablespoons of finished jelly.
How Pomegranate Jelly Sets
Jelly sets when pectin, sugar and acid form a gel as the hot mixture cools. Powdered pectin is mixed into the juice before heating, brought to a full rolling boil, and then the sugar is added for a short, hard boil. That order matches the method the NCHFP uses for powdered-pectin jellies. Pomegranate juice is naturally tart, and the lemon juice adds enough acid for a reliable set. This pomegranate jelly recipe uses pectin, not any other setting agent.
Refrigerator Jelly vs Canned Jelly
| Refrigerator pomegranate jelly (this recipe) | Canned jelly from a research-based recipe | |
|---|---|---|
| Equipment | Saucepan and clean jars | Boiling water canner, sterilized jars, two-piece lids |
| Storage | Fridge up to 3 weeks, or freezer up to 1 year | Cool, dark shelf; best quality within 1 year |
| After opening | Keep in the fridge | About 1 month in the fridge |
| Recipe needed | Any balanced pectin recipe | A research-based recipe with a published process time |
The NCHFP does not publish a pomegranate jelly recipe with a canning time, so this recipe is written as a refrigerator and freezer jelly. Do not store it at room temperature.
Tips for the Best Pomegranate Jelly
- Use pure juice. Choose 100% pomegranate juice with no added sugar or other juices; blends change the sugar and acid balance and can stop the set.
- Use a big pan. The mixture foams up to three times its volume at a rolling boil.
- Time the hard boil. Exactly 1 minute after it returns to a rolling boil. Longer boiling can break down the pectin and darken the color.
- Do not cut the sugar. Regular powdered pectin needs this amount of sugar to set. For less sugar, use pectin labeled for low- or no-sugar recipes and follow its directions.
- Fresh juice works. Strain fresh pomegranate juice through a damp cheesecloth so the homemade pomegranate jelly stays clear.
Why Pomegranate Jelly Did Not Set
| Problem | Likely cause | Fix |
|---|---|---|
| Runny after 24 hours | No true rolling boil, or boiled too briefly | Remake it: return to a full boil with a little more pectin, then boil hard 1 minute |
| Too stiff | Boiled too long or too much pectin | Use the exact pectin amount and a timer |
| Cloudy jelly | Pulp in fresh juice or foam not skimmed | Strain the juice well and skim before jarring |
| Crystals in the jar | Undissolved sugar | Stir until the sugar fully dissolves before the hard boil |
How to Use Pomegranate Jelly
Spread pomegranate jelly on toast, warm biscuits or scones, stir it into plain yogurt or swirl it through oatmeal. A spoonful whisked with olive oil, lemon juice and salt makes a quick dressing, and it is good brushed over roast chicken in the last few minutes of cooking. Try it with our buttermilk biscuits or blueberry scones.
How to Store Pomegranate Jelly
Keep the jars in the refrigerator at 40°F or below and use the jelly within 3 weeks, the time the NCHFP gives for refrigerator jams and jellies. For longer storage, freeze it in freezer-safe jars with at least 1/2 inch of headspace for up to 1 year, and thaw in the fridge. Always use a clean spoon, and throw out the whole jar if you see any mold.
Pomegranate Jelly Recipe FAQ
Can I use fresh pomegranate juice in this pomegranate jelly recipe?
Yes. Juice the arils, then strain the juice through damp cheesecloth so the jelly is clear. You need 2 cups.
Can I can this pomegranate jelly?
This recipe is written as a refrigerator and freezer jelly. For shelf-stable jars, use a research-based recipe with a published boiling water canner time, such as those from the NCHFP or a pectin manufacturer.
How long does homemade pomegranate jelly last?
Up to 3 weeks in the refrigerator or up to 1 year in the freezer, based on NCHFP guidance for refrigerator jellies.
Can I use liquid pectin?
Liquid and powdered pectin are added at different stages and are not interchangeable cup for cup. Follow a recipe written for liquid pectin if that is what you have.
How many calories are in pomegranate jelly?
About 50 calories per tablespoon, almost all from the sugar and juice, based on USDA FoodData Central values.
Sources
- NCHFP: Storing home-canned jams and jellies
- NCHFP: Grape jelly with powdered pectin
- NCHFP: Remaking soft jellies
- USDA FoodData Central (SR Legacy)
Featured photo: Unsplash
