How to make it

  • Peel pomegranates and extract juice.
  • Strain juice through cheesecloth.
  • Add up to 1/2 cup of water if needed, but it's better to use all juice.
  • Pour juice into a large pan, 6 to 8 quart. Pan should not be more than 1/3 full.
  • Stir in sugar.
  • Bring juice to a full rolling boil over high heat, stirring constantly.
  • Stir in Certo. Continue to stir. Bring to a full rolling boil (one that will not stir down) and boil hard for 1 minute, stirring constantly.
  • Remove from heat.
  • Skim off foam with large metal spoon. (save the foam for immediate tasting!)
  • Immediately ladle into hot jelly jars. Leave 1/4 inch space at top of jars. Wipe off any jelly that is on the top of jars, rims and threads. Seal with Dome lids and rings.
  • Immediately invert jars on towel and let stay that way for 24 hours.
  • Set jars upright and test for proper seal.
  • If you are putting jelly into other types of jars or glasses, immediately pour a thin layer of melted wax over hot jelly. Put on covers or cover with Saran Wrap.
Pomegranate Jelly   Close

Reviews & Comments 4

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  • wholelottarosie62 8 years ago
    Love,love,love pomegranate's. Thanks for this recipe.
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  • pickledickle234 9 years ago
    I love making homemade jam it is a good feeling and it smells great. I also love Pomegranate as well. Thank you so much for your Recipe I'll be sure to try it out. I might even try it this weekend.
    God bless you & your family.

    *Kendra Cream
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  • cocinera 9 years ago
    sounds great i have a question why do you invert jars after being filled and sealed what does that do im just learning about making preserves just curious
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    " It was excellent "
    juliecake ate it and said...
    I've had pomegranate jelly before and just loved it. Will make this using the Pom juice as you suggested...thanks! j
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