Pomegranate Jelly Recipe & Canning

Wash jars, rims, and lids in warm, soapy water. Fill the canner with enough water to cover the jars while they are standing up. Boil jars and rims for at least 10 minutes before filling them with jelly. Do not boil lids, as this can compromise their sealing ability.

In a large, non-reactive stainless steel saucepan, heat 4 cups of pomegranate juice.

Heat pomegranate juice until boiling. Gradually stir in 7 tablespoons of powdered pectin until fully dissolved. Add 5 cups of granulated sugar and return to a full rolling boil, stirring constantly for 1 minute. Skim off any foam quickly with a spoon.

Pour the hot jelly into hot, sterilized jars, leaving ¼ inch of headspace. Wipe the rims of the jars with a clean, damp paper towel, then secure the lids and bands, carefully tightening them with your fingertips.

Carefully lower the jars into the boiling water bath canner, ensuring they are spaced slightly apart from each other and the canner walls. The water should cover the tops of the jars by 1-2 inches. Place the lid on the canner, and remember not to start timing until the water is fully boiling and up to temperature. For pints and half-pint jars, process for 10 minutes at elevations of 0-1,000 feet, 15 minutes at elevations of 1,001-6,000 feet, and 25 minutes above 6,000 feet. When the time is up, turn off the heat and, if possible, remove the canner from the heat source. Take off the lid and let the jars sit undisturbed in the water for 5 minutes.

After 5 minutes, carefully remove jars from the water bath and place on a kitchen towel-lined countertop. Some jars can take hours to seal; however, most will seal within 30 minutes from being removed from the canner, and some may even seal during the water bath canning process. Leave the jars undisturbed for at least 12 hours. Ensure that all jars are sealed by inspecting the tops, as they should be sucked in. If any jars don't seal, refrigerate them. Wipe the jars with a damp towel. Write the contents and date on the sealed jars and store in a cool, dry place for up to a year.

Enjoy!