Pomegranate Jelly

This unusual pomegranate jelly has a variety of purposes. It can replace cranberry jelly with turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancakes!

Prep Time:

5 mins

Cook Time:

10 mins

Total Time:

15 mins

Servings:

176

Yield:

11 8-ounce glasses

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 176 servings

7 ½ cups white sugar
4 cups pomegranate juice
2 lemons, juiced
1 (6 fluid ounce) container liquid pectin

Directions

Combine sugar and pomegranate and lemon juices in a large stainless steel saucepan. Bring to boil over high heat; at once, stir in liquid pectin. Bring to a full rolling boil and boil for exactly 30 seconds. Remove from heat and skim off foam.
Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, then process in a boiling water canner for 5 minutes.

Nutrition Facts (per serving)

44	Calories
12g	Carbs

Nutrition Facts
Servings Per Recipe 176
Calories 44
% Daily Value *
Sodium 0mg	0%
Total Carbohydrate 12g	4%
Dietary Fiber 0g	0%
Total Sugars 11g
Vitamin C 1mg	1%
Calcium 1mg	0%
Iron 0mg	1%
Potassium 4mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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