Pomegranate jelly

    25 min

    This unusual jam or jelly has a variety of purposes. It can replace redcurrant or cranberry jelly. It is lovely for breakfast toast and scones. Even try it on pancakes!

    47 people made this

    Serves: 176 

    • 1L pomegranate juice
    • 1.5kg caster sugar
    • 2 lemons, juiced
    • 175ml liquid pectin

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to the boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 30 seconds. Remove from heat, and skim off foam.
    2. Ladle into hot, sterilised jars to within about 6mm of the top. Seal, and process in a boiling water bath for 5 minutes.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (48)


    Living in Crete; Greece it is not always easy to find redcurrant jelly but pomegranates grow in abundance. This is a fantastic substitute for redcurrant jelly to go with your lamb and a lovely jewelled colour too.Thank you for a great recipe !!  -  24 Sep 2016


    I definitely liked the taste, but I had the same problem everyone else had--it doesn't jell, and after thinking about the canning process more closely, the reason is that you need to allow pectin ample time to heat at its boiling point. Tried it a second time, and this is what I suggest.... Use the box of powdered pectin (1.75 ounce) and add the pectin with the juices. Bring to a boil, THEN add the sugar and bring to a second boil for about a minute. This goes hand in hand with the pectin manufacturer's guidelines (who I called).  -  12 Sep 2006  (Review from Allrecipes US | Canada)


    Lovely flavor. I was so impressed I used every single pomegranate on my tree to make this recipe. Granted, I only had a couple dozen fruit on the tree, but never the less all were invested in this delicious jelly. I did as others had suggested and used the powdered pectin, mixing it first with the juices, bringing to a boil and then adding the sugar and again bringing it to a boil. As far as juicing the poms.... bottom line- wear gloves! The lovely purple color stains but the following day your hands will actually look a deadly green- quite impressive. I juiced with a citrus juicer but found that a lot of the fruit did not get squashed so what was left I put in the blender and pulsed it a bit and then put everything through a strainer. The fresh fruit juice is a bit more tart than the 100% juice found in our grocery store but once mixed with the lemon and the sugar really has a delightful taste. I am planning on including the jelly made in Christmas gift baskets- it was that good!  -  18 Nov 2007  (Review from Allrecipes US | Canada)