While you could make this garnet-colored (my birthstone!) jelly with bottled pomegranate juice, it's better with fresh.  And not all that difficult.

Juicing a pomegranate is pretty easy — remove the seed (arils) first using the POM Wonderful method learned at the International Food Blogger's Conference. Watch the video here.

It takes two pomegranates to yield a cup of juice.  Two of these behemoths produced about a cup and third. You'll need 4 cups of pomegranate juice, so plan on at least 8 good size fresh, plumb, unblemished fruits.

Once you've separated the seeds from the skin and pith, run them through your food processor for at least a minute. The little buggers are surprisingly resilient. Total liquidation, not just sludge.

Strain through a sieve.


4 c. fresh pomegranate juice
4 T. fresh lemon juice
6 c. sugar
1 3 oz. pouch Certo

Note: This jelly seemed to be especially foamy so make sure you use a deep pot to prevent boil-overs.

Combine the pomegranate juice, lemon juice and sugar in your pot. Bring to a boil. When it's roiling full on, add the Certo and boil hard for a minute longer. (Don't you love "boil hard"?  Sounds so severe.)

Ladle the jelly into sterile jars and lids, and process in a boiling water bath for 5 minutes.  Makes 8 1/2 pint jars.

And there you have it!!

This is a great Christmas gift. Get your pretty labels at www.myownlabels.com


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Written by on November 8, 2010 under ALL RECIPES, Jams, Jellies, Pickles, Relish.

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  • http://twitter.com/CharlesGT Charles G Thompson

    How did I miss the POM How to Juice a Pomegranate demo at IFBC? When did that happen? I LOVE pomegranates, and on a recent walk Robert and I saw a tree loaded with them (public fruit?) Great idea to do this for Xmas presents (thanks for the My Own Labels tip too).

    • http://www.spectacularlydelicious.com Sean

      It wasn’t on the official program but there was that “how-to” mat in the goody bag and also coupons and then they were sampling the bottled stuff. Met Lindsay from the POM empire joined this everything-pomegranate challenge they started. Gonna be the week of the Pomegranate on SD — keep a look out for the grand finale!

      • http://twitter.com/CharlesGT Charles G Thompson

        I still have the ‘how-to’ mat — guess I better pull it out and take a look. Look forward to all your pomegranate challenge posts!

  • http://thehospitalityguru.com.au Anna Johnston

    Nice one Sean, I’ve wondered what the best way to work with Pomegranate, love the video… (so much so I put it up on http://facebook.com/thehospitalityguru page 😉

    • http://www.spectacularlydelicious.com Sean

      Cool, thanks Anna for the FB post. If you haven’t noticed that it’s Pomegranate week on SD, stay tuned — tomorrow is pom ice cream and then Friday, the big reveal — the Pomegrante Party in all its splendor.

  • Sean

    Sean, how hard of a set was this?

    • http://www.spectacularlydelicious.com Sean

      A really really nice set — well congealled yet soft enough to scoop up in
      soft blobs. Not runny. Def jelly but not a hard set. Very pleased, which is
      not always the case, as we know.

      • Sean

        I’m considering adding some pectin for a harder set, and use in lieu of cranberry sauce since we don’t get local crans out here. But then I’ll have to carve the little can ridges into it.

        • http://www.spectacularlydelicious.com Sean

          hold on a minute — let me check — I used certo — maybe I left that out —
          stay tuned.

          • Sean

            No, you did include Certo in the recipe; I was just thinking I might bump it up a bit, or use some citrus to add natural pectin and tartness. And no, we are bogless on this coast, at least down around these parts.

        • http://www.spectacularlydelicious.com Sean

          The certo is in there — while every once in a while an error in the
          pectin-juice-sugar ratios work out, more often it doesn’t.
          How can it be that you don’t get fresh crans out there? Weird.Email Ocean
          Spray and have them send you some.
          On SD there’s a recipe for Wild Wild Cranberry sauce (we have a bog nearby,
          fun to pick). Didn’t put it on PD b/c I recommend eating it fresh w/o
          boiling water bath to keep the fresh once with a bit of crunch

  • Pkgibs

    I follow the recipe exact, come out 1/2 the time 1/2 the time I get syrup, any suggestions?????

    • http://www.spectacularlydelicious.com Sean

      I’ve been canning for many many years, and sometimes I follow a new recipe
      EXACTLY (level measurements, precise weighing if called for) and Iend up
      with syrups. Sometimes I luck out with a loose set — globby and pourable
      but with enough body to lump up on the toast rather than seep through. And
      sometimes I get jellies that are as solid as clay. These two ends of the
      spectrum do work. For jelly and jam, the ratio of acid to liquid to sugar to
      pectin is crucial, and perhaps your juice was less acid than mine? Some
      poms have dark crimson seeds, other are pinkish so maybe the acid/sugar
      composition of the juices you are getting vary? You can try commercially
      bottle pom juice b/c that’s worked for me, have to think it’s a pretty
      consistent product. One very important thing to note: If you use liquid
      pectin, you must add it after the fruit juice and sugar is at full boil. If
      you use powdered pectin, you add that to the juice alone, bring to full boil
      and then add sugar. (You can speed this along by putting the pre-measured
      sugar in a hot oven so it doesn’t take as long to come back to the boil.) I
      recently used the last of the herbs to make a rosemary/mint jelly from a
      book that is very very reliable, followed instructions exactly and alas, but
      have rosemary mint syrup. Which is going to be a hard sell. (Mint julips
      at derby time…?) But pomegranate syrup would be great on pancakes at
      Christmas, no? So, good luck. Hope this helps.

  • Dianenev@ msn.com

    I’m making RED PEPPER JELLY. all the recipes I see just say to put the jelly into sterilized jars. Can I just do the old way like I did when my kids were small ( invert the jars on a towel) or do I have to process them in a HWB?


    • http://www.spectacularlydelicious.com Sean

      You’re talking about two steps: 1. Using sterilized jars, which is advised.
      Today’s approved method for sterilization is to wash and dry the jars then
      place in boiling water (empty) to steriilize, then fill with hot jelly. I
      employ another technique (easier): wash and dry the jars then place on a
      cookie sheet and heat in a 220 degree oven for 20 minutes or until ready to
      use. Oven-sterilization used to be officially “approved” but has come off
      the list. You do have to be careful of the heat because if the jars get too
      hot when you go to fill them with hot jelly they can become Mt. Vesuvius..
      (Keep them on that baking tray!) I have an electric oven with very good
      temperature control so this works for me. Now, as to after the jars are
      filled, yes “they” say you should do the BWB for all jellies. I do this for
      many of my posts so the Jelly Police don’t come after me, but believe me,
      I’ve done countless batches using the same inversion method (lids on, jars
      inverted 5 minutes, then turned right side up) and everything turns out
      well. Check after they’ve cooled that the lids vacuum sealed — when you
      press down they are firm. You’ll be fine. Enjoy the jelly.

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