This pomegranate jelly recipe requires a lot of fruit but once you've made it, you'll agree it's fabulous and worth the expense.
If fresh pomegranates aren't available or too costly, you can substitute store-bought pomegranate juice to take a shortcut. Use 3 1/2 cups of juice with 1/4 cup water.
If time is an issue, you can buy pomegranate seeds, known as arils, already removed from the fruit although they tend to be expensive.
- Place pomegranate seeds and 1/2 cup water in a heavy, nonreactive stockpot. Cover and cook for 10 minutes until seed sacs are tender to the touch.
- Place a colander over a large bowl or pot. Line the colander with an ample double layer of cheesecloth. Pour in the pomegranate seeds and liquid. Tie up the ends of the cheesecloth into a pouch. Twist and squeeze the bag to extract all the juice (wear rubber gloves so your hands do not get stained).
- Discard the pouch of seeds. Measure pomegranate juice. You will need 4 cups (add water to make up any difference).
- If using liquid pectin: Place pomegranate juice, lemon juice, and sugar in a large 10-quart nonreactive stockpot over medium-high heat. Bring to a boil. Add pectin and return to a rolling boil. Continue to boil for 1 minute, stirring constantly.
- If using dry pectin: Place pomegranate juice, lemon juice, and pectin in a large 10-quart nonreactive stockpot over medium-high heat. Bring to a boil. Stir in sugar and return to a rolling boil. Continue to boil for 2 minutes, stirring constantly until sugar is completely dissolved.
- Fill hot, sterilized jars with the pomegranate jelly to within 1/4-inch of the rim. Wipe rims and screw on hot sterilized lids and rings.
- Place jars on a rack in a large heavy stockpot and cover with boiling water. Heat to a simmer and simmer for 10 minutes. Remove jars and cool on a towel for 2 days before storing.
What Else You Can Do with Pomegranates
- Pomegranate-Ginger Sauce Recipe: This sauce is an excellent accompaniment to roasted poultry and grilled seafood. Best of all, it comes together within a matter of minutes.
- Pomegranate Cake Recipe: This cake with a very light crumb is made with pomegranate juice and cake flour. It can be presented simply with a dusting of confectioners' sugar or iced with your favorite cream cheese or buttercream frosting.