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Pomegranate Jelly Recipe

A simple pomegranate jelly made entirely in the bread machine's jam and jelly setting, great on breads, waffles, pancakes and ice-cream.

🇺🇸United States of AmericaSaucesBreadmaker

Ingredients

2 1/2 cups600 mlpomegranate juice, either from pomegranate fruits or pure bottled juice
3 1/2 cups840 mlsugar
1 foil envelopeliquid fruit pectin

Instructions

Pomegranate jelly is great on everything from breads, to waffles, pancakes, ice-cream and as a filling for a danish or between layers of a cake. A spoonful is also good dissolved into a cup of tea.

HOW TO PROCESS YOUR JAMS AND JELLIES IN A HOT WATER BATH If you want to extend the shelf-life of your jam or jelly you'll need to process it. To do this you'll need some basic equipment.

PROCESSING EQUIPMENT:

  • 1 large pot with lid capable of holding 3 gallons of water or more
  • 1 1/2 gallons of water or enough to cover jars when all jars are immersed in pot
  • Canning jars with lids
  • Jar tongs for removing jars from boiling water plus regular tongs for lids
  • Towel to protect countertop and to dry jars

DIRECTIONS (processing):

  1. Bring the water to a boil in the pot.
  2. Remove the lids from the jars and drop the jars and lids into the boiling water.
  3. After 5 minutes, carefully remove the jars and the lids and allow to dry on a clean, dry towel.
  4. Spoon the jam into the jars leaving a quarter-inch of headspace at the top of the jar and screw on the lids tightly.
  5. Immerse the jars in the boiling water and cover the pot and boil for 10 minutes.
  6. Shut off the heat and carefully remove the jars using the jar tongs.
  7. Set the jars on the towel and carefully dab any water sitting on the jar lid.
  8. After 20 minutes, tighten the jars lids. You may need to protect your hands with a couple of dry washcloths to do this.
  9. Check the lids. If they are drawn down towards the jar it means you have a good vacuum seal. If the lid clicks when pressed down, put that jar in the fridge and eat within 4 weeks. Otherwise, any processed jams or jellies will keep for up to 6-months in a pantry but refrigerate after opening.
  10. Label the jars with the type of jam or jelly and record the date it was made.

DIRECTIONS (jelly):

  1. Put all of the ingredients into the bread pan and select the jam and jelly setting.
  2. When done, pour the jelly into sterilized jars and refrigerate. Make sure you wipe off any spilled excess from the top or the jars and the sides of the jars before sealing.
  3. Refrigerate when done and your jelly should keep for 1 month.

Tags

SaucesBread MakerJam