Pomegranate Jelly

Pomegranate jelly is a smooth preserve made from the bright juice of fresh or bottled pomegranates. This recipe uses Sure-Jell or Ball Classic powdered pectin for a quick reliable set, and works equally well with a 32 oz bottle of grocery store pomegranate juice as it does with fresh pomegranates from the store or backyard tree. A splash of lemon juice brightens the flavor and helps the pectin gel reliably.

Adapted from the Ball Complete Book of Home Preserving, this recipe relies on Sure-Jell or Ball Classic powdered pectin for a reliable gel. Pomegranates are very low in pectin, so commercial pectin is essential here. They’re also naturally acidic (pH 2.9 to 3.2, more acidic than most berries), which makes the finished jelly safe for water bath canning without any concerns about acidification.

For most people, bottled grocery store pomegranate juice is the practical path. Fresh pomegranates have a short season (October through January), but a 32 oz bottle of unsweetened 100% pomegranate juice gets you to cooking in five minutes and produces a finished jelly that’s just as good.

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The standard Ball book recipe is on the sweet side, since pomegranate is already a very sweet fruit, so I also include a lower-sugar version using Sure-Jell pink box in the Pectin Options block below.

Notes from My Kitchen

I grew up in California where pomegranate trees littered the ground with split fruit every fall. Most of them ended up rolling under the bushes or feeding the squirrels, but the ones we rescued were always a project; pomegranates are gorgeous fruit that take real effort to use. Eating them out of hand involves a lot of staining juice and prickly seeds, and most baking recipes only call for a handful of arils. I always loved the idea of jelly because you could process a whole bowl of pomegranates at once, strain everything out (no seeds, no membranes, no fuss), and end up with jars of beautiful ruby-colored preserves to enjoy later.

These days I live in Vermont, where pomegranates definitely don’t grow, but they show up on grocery store shelves every fall and bottled juice is available year-round. I make this jelly with bottled pomegranate juice most years now, and it’s just as good as the fresh-pomegranate version. The bottled juice route also means you can put up a few jars of pomegranate jelly in February for a holiday gift the following year, which is what I usually end up doing.

Ingredients for Pomegranate Jelly

This pomegranate jelly recipe yields about 5 to 6 half-pint jars and uses just four ingredients:

• Pomegranate juice: Use 100% pure pomegranate juice with no added sweeteners or other juices mixed in. A 32 oz bottle (such as POM Wonderful) is the easiest year-round option. For fresh pomegranates, plan on about 5 medium fruit per batch (more on extraction below). White pomegranates and red pomegranates both work; red gives the most striking color.
• Lemon juice: Highly recommended for flavor brightness, color, and to help the pectin gel reliably. Pomegranates are naturally very acidic (pH 2.9 to 3.2) and safe for water bath canning on their own, so the lemon juice here is for quality, not safety. Either fresh or bottled lemon juice works.
• 1 box (1.75 oz) powdered fruit pectin: Use Sure-Jell (yellow box) or Ball Classic regular powdered pectin. Pomegranates are very low in natural pectin, so commercial pectin is essential for a reliable gel. Don’t substitute liquid pectin, which requires different ratios. For a lower-sugar version (which I prefer for pomegranate), see Pectin Options below.
• Granulated sugar: Pomegranates are already a sweet fruit, so the standard pectin sugar amount makes a fairly sweet jelly. The recipe card has the specific amount. To use less sugar, see Pectin Options below for the Sure-Jell pink box version, which I generally recommend for pomegranate.

How to Make Pomegranate Jelly

Whether you start with bottled juice or fresh pomegranates, the cooking process is the same once you have your measured juice. Bottled juice gets you straight to cooking; fresh pomegranates require an extraction step first.

Extracting Pomegranate Juice

From bottled pomegranate juice: Open the bottle and measure the amount called for in the recipe card. A standard 32 oz bottle is exactly 4 cups, so a single bottle gets you most of the way to a batch. Use 100% pomegranate juice with no added sugar or other juices mixed in. Skip ahead to the cooking stage.

From fresh pomegranates: Score each pomegranate around the equator and break it open in a deep bowl of water. The arils (the red juicy seeds) sink to the bottom while the bitter white membranes float, making it easy to separate them. Drain the arils and place them in a heavy-bottomed saucepan with about 1/2 cup of water. Bring to a low simmer, then mash the arils with a potato masher to release their juice. Cook for 5 to 10 minutes, until the arils have given up most of their color and the liquid is bright pink-red.

Transfer the cooked pomegranate mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let it drip undisturbed for at least 2 hours, or overnight for more juice.

Don’t squeeze the bag, even though it’s tempting; squeezing releases membrane bits and white pith that cloud the finished jelly and add bitter flavor. Measure the juice for the recipe (the recipe card has the specific amount). Plan on about 5 to 7 medium pomegranates to extract enough juice for one batch.

Cooking the Jelly

Order matters with powdered pectin. Combine the pomegranate juice and lemon juice in a heavy-bottomed jam pot. Whisk in the powdered pectin until fully dissolved. Bring to a hard rolling boil over high heat, stirring frequently.

Add the sugar all at once and stir constantly until fully dissolved. Return to a hard rolling boil that can’t be stirred down, and boil hard for exactly 1 minute. Remove from heat and quickly skim off any foam. Ladle the hot jelly into prepared half-pint jars, leaving 1/4 inch headspace, wipe rims clean, and apply two-piece canning lids fingertip tight.

Canning Pomegranate Jelly

Pomegranates are naturally very acidic (pH 2.9 to 3.2), which makes pomegranate jelly safe for water bath canning with no pressure canner required. If you’re new to canning, start with my beginner’s guide to water bath canning before you fire up the canner.

Process the filled jars in a boiling water bath canner for 10 minutes (adjusting for altitude). When the timer goes off, turn off the heat and let the jars sit in the canner for another 5 minutes before lifting them out (this helps prevent siphoning). Cool on a towel for 12 to 24 hours, check seals, and refrigerate any unsealed jars. Sealed jars keep on the pantry shelf for 12 to 18 months.

Storage Options

Not committed to water bath canning? You have several options:

• Refrigerator jelly: Let jars cool to room temperature, then store in the fridge. Keeps for 3 to 4 weeks.
• Freezer jelly: Use freezer-safe straight-sided jars and leave 1/2 inch headspace for expansion. Lasts up to 12 months frozen.
• Canned jelly: Water bath processed jars keep for 12 to 18 months in a cool, dark pantry. This is what I prefer because it means a few jars on hand for holiday gift baskets each December.

Pomegranate Jelly Variations

Pomegranate juice is a flexible base for flavor twists. Once you’ve made the basic recipe, try one of these:

• Spiced Pomegranate Jelly: Add a cinnamon stick, 4 to 6 whole cloves, and a pinch of allspice to the pomegranate juice while heating. Strain them out before adding pectin. The warm spices make this version especially good on cheese boards or alongside roasted holiday meats.
• Pomegranate Vanilla Jelly: Split a vanilla bean and scrape the seeds into the pomegranate juice before cooking, or stir in pure vanilla extract right after removing the jelly from heat. The vanilla rounds out the tartness.
• Pomegranate Ginger Jelly: Add a 2-inch piece of fresh ginger (sliced thin) to the juice while heating, then strain it out. The ginger adds a warm, slightly spicy note that pairs well with grilled meat.
• Pomegranate Rosemary Jelly: Steep 2 to 3 sprigs of fresh rosemary in the hot pomegranate juice for 10 minutes before adding pectin, then strain them out. The herbal note makes this one a savory cheese board companion.
• Pomegranate Lime Jelly: Replace the lemon juice with the same amount of bottled lime juice. The brighter citrus changes the character noticeably and complements pomegranate’s tartness beautifully.
• Cranberry Pomegranate Jelly: Replace half the pomegranate juice with strained cranberry juice (extracted the same way as fresh-pomegranate juice, simmering whole cranberries with water and straining). The combo is a fall favorite and a natural for the Thanksgiving table.

Ways to Use Pomegranate Jelly

Pomegranate jelly is a versatile pantry staple that especially shines around the holidays. Spread it on toast, biscuits, scones, or English muffins, swirl it into plain yogurt, or melt it down as a glaze for roasted lamb, duck, or pork tenderloin. It pairs beautifully with brie or sharp cheddar on a cheese board, and a spoonful stirred into a glass of seltzer or champagne makes a quick festive cocktail mixer.

For more inspiration, I have a guide to 100+ ways to use up a jar of jam or jelly. And if you have a stash of pomegranates or pomegranate juice that needs using, try homemade pomegranate wine too.

Pomegranate Jelly FAQs

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Servings: 96 servings, makes 6 half pint (8 oz) jars

Pomegranate Jelly

By Ashley Adamant

Homemade pomegranate jelly is a smooth, deep-ruby preserve made with pectin for a reliable set. Adapted from the Ball Complete Book of Home Preserving, this recipe works equally well with bottled grocery store pomegranate juice or fresh pomegranates extracted at home.

Prep: 10 minutes mins

Cook: 10 minutes mins

Canning Time: 10 minutes mins

Total: 30 minutes mins

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Equipment

• Water Bath Canner
• Jelly Strainer with Bag

Ingredients 

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For the Pomegranate Juice:

• ▢ 3 1/2 cups bottled 100% pomegranate juice, one 32 oz bottle yields 4 cups; reserve 1/2 cup
• ▢ OR 5 to 7 medium pomegranates + 1/2 cup water, for fresh extraction

To Make Pomegranate Jelly

• ▢ 3 1/2 cups pomegranate juice, from above
• ▢ 1/4 cup lemon juice, fresh or bottled
• ▢ 1 box Powdered Pectin, 1.75 oz Sure-Jell or Ball Classic regular powdered pectin
• ▢ 5 1/2 cups granulated sugar, see notes for low sugar version

Cook ModePrevent your screen from going dark

Instructions 

Extract the Juice (Skip if Using Bottled Juice):

• Score each pomegranate around the equator and break it open in a deep bowl of water. The arils sink while the bitter white membranes float, making them easy to separate. Discard the membranes and pith.
• Drain the arils and place them in a heavy-bottomed saucepan with 1/2 cup of water. Bring to a low simmer, then mash with a potato masher to release the juice. Cook for 5 to 10 minutes, until the arils have given up most of their color and the liquid is bright pink-red.
• Transfer the cooked mixture to a dampened jelly bag or strainer lined with several layers of cheesecloth set over a deep bowl. Let it drip undisturbed for at least 2 hours. Don’t squeeze the bag; squeezing releases membrane bits that cloud the finished jelly and add bitter flavor.
• Measure 3 1/2 cups of strained juice for the next stage.

Make the Jelly:

• Prepare half-pint canning jars by washing in hot soapy water, rinsing, and keeping warm. Have lids and rings ready.
• Combine the pomegranate juice and lemon juice in a heavy-bottomed jam pot. Whisk in the powdered pectin until fully dissolved.
• Bring to a hard rolling boil over high heat, stirring frequently. Add the sugar all at once and stir constantly until fully dissolved. Return to a hard rolling boil that can’t be stirred down, and boil hard for exactly 1 minute.
• Remove from heat and quickly skim off any foam.

Canning Pomegranate Jelly:

• Ladle the hot jelly into prepared half-pint jars, leaving 1/4 inch headspace. Wipe rims clean and apply two-piece canning lids fingertip tight.
• Process the filled jars in a boiling water bath canner for 10 minutes (adjust for altitude — see notes).
• When the timer goes off, turn off the heat and let the jars sit in the canner for another 5 minutes before lifting them out. This helps prevent siphoning.
• Cool on a towel for 12 to 24 hours, check seals, and refrigerate any unsealed jars. Sealed jars keep on the pantry shelf for 12 to 18 months.

Notes

Yield: About 5 to 6 half-pint (8 oz) jars.

Altitude adjustment: Process 10 minutes at 0 to 6,000 feet, 15 minutes above 6,000 feet.

Lemon juice is for flavor brightness, color, and to help the pectin gel reliably. Pomegranates are naturally very acidic (pH 2.9 to 3.2) and safe for water bath canning on their own, so the lemon juice here is for quality, not safety. Either fresh or bottled lemon juice works.

Don’t double the recipe. Larger batches don’t heat evenly and may not set properly. Make two single batches back-to-back instead.

Don’t squeeze the jelly bag. Squeezing releases membrane bits that cloud the finished jelly and add bitter flavor.

Be patient with setting. Pectin can take 24 to 48 hours to fully set, and some batches may take up to a week.

Use 100% pure pomegranate juice. If using bottled juice, check the label and avoid juice blends, sweetened juice, or juice from concentrate with added sugar. POM Wonderful is the most widely available pure brand. Pomegranate juice blends with apple, cherry, or other juices won’t gel reliably.

Pomegranate yield: About 5 to 7 medium pomegranates yield 3 to 3 1/2 cups of strained juice (roughly 1/2 cup per pomegranate). A 32 oz bottle of pomegranate juice is exactly 4 cups (slightly more than one batch).

Lower-sugar version (recommended for pomegranate, since it’s already so sweet): Use Sure-Jell Low Sugar (pink box) or Ball Flex Batch Low Sugar instead. For 3 1/2 to 4 cups pomegranate juice + 1/4 cup lemon juice + 1 box pink Sure-Jell, use anywhere from 1 to 3 cups sugar (or none). 

Pomona’s Universal Pectin works with any sugar level (or honey or maple syrup) but produces a softer set.

Nutrition

Calories: 49kcal, Carbohydrates: 13g, Protein: 0.02g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.005g, Monounsaturated Fat: 0.01g, Sodium: 1mg, Potassium: 20mg, Fiber: 0.01g, Sugar: 13g, Vitamin A: 0.04IU, Vitamin C: 0.3mg, Calcium: 1mg, Iron: 0.02mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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