Recipe Information
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Yield: About 3 small jars
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Prep Time: 25 minutes
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Cooking Time: About 20 minutes
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Difficulty: Beginner friendly
Ingredients
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1.2 litres fresh pomegranate juice (from about 8 to 10 pomegranates)
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Juice of 1 lemon
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Granulated sugar (measured after juicing)
Step-by-Step Method
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Extract the juice
Halve the pomegranates and remove the seeds. Crush the seeds gently using a potato masher or pulse briefly in a blender. Strain through a fine sieve or muslin to collect clear juice. Avoid pressing too hard, as this can introduce bitterness. -
Measure and sweeten
Measure the pomegranate juice. For every 600 ml of juice, add 450 g granulated sugar. Pour the juice, sugar, and lemon juice into a large saucepan. -
Dissolve the sugar
Heat gently, stirring often, until all the sugar has fully dissolved and the liquid looks clear. -
Boil to setting point
Increase the heat and bring to a rolling boil. Boil for 10 to 12 minutes, then test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat and skim off any surface foam. Pour immediately into warm sterilised jars and seal at once.
Practical Tips
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Fresh juice gives the clearest colour and cleanest flavour.
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Pomegranate jelly firms quickly once it reaches setting point, so prepare jars in advance.
Serving Suggestions
Serve with toast, spoon alongside roast meats, or pair with firm cheeses.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 10 months. Once opened, refrigerate and use within 3 weeks.
