This Pomegranate Jelly recipe is so incredibly delicious! It is the perfect amount of sweet and tangy! You won’t believe how simple!

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Pomegranates are one of Trevor’s favorite fruits! This year our trees were very bountiful and there were bucket fulls to collect this year. That is one of my favorite parts of homesteading, watching the hard work you put in year after year come to life in the next year. The fruit trees every year become stronger and there is more harvest to pick! This is the first year we made farm fresh pomegranate jelly. Here are some pictures of just one bucket full of the sweet and vibrant red pomegranates. This is such a festive treat for the holidays and it would be a perfect treat to also gift as a present.

How to make Canned Pomegranate Jelly:

Ingredients:

• 5 1/4 cups fresh pomegranate juice

• 1 packet plus 3 tablespoons less or no-sugar needed powdered pectin

• 2 cups sugar

• 1/4 cup lemon juice

   

Recipe:

Put a medium size dish in the freezer to get frozen.

In a medium size pan heat pomegranate juice and lemon juice over high heat. Bring to a full boil. Skim any of the white foam/impurities from the top while the jelly is boiling. Reduce heat to medium-high, and add the powdered pectin and stir. Stir until all of the pectin has dissolved.  Add the sugar, increase the heat to high and bring to a strong boil. Let it continue to boil for an additional two minutes.

Take out the dish from the freezer.  Ladle a small teaspoonful of the jelly onto the cold dish and put it back into the freezer for one minute.  Remove the dish from the freezer and draw your finger through the jelly.  If the jelly does not close up the channel, then it’s ready.

If processing, pour hot preserves mixture into a hot, sterile 1/2-pint glass canning jars, filling jar to within 1/4-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Boil at 185 degrees F, and process, covered, 10 minutes. Transfer jar to a rack using tongs and let cool completely.

Store in a cool, dark place, up to one year + make sure to date jar.

Makes five pint jars.

Here are some cute images of Bean and I collecting Pomegranates from the homestead. She always wants to help to eat some of the food we are picking little does she know that these are not her favorite to eat. And they are messy! But I love having my best friend help me out with chores daily.

I hope everyone is having a wonderful holiday season. I am looking forward to the slow down of the holidays this year. Trevor & I have minimally decorated while enjoying life with our sweet girl Frankie who is 8 weeks old. Usually I run around Christmas shopping and making every area decorated perfect in the house. This season am I spending extra time on the couch cuddling Frankie watching Christmas movies. Please let me know if you make this recipe and please tag me!

Hugs & Happy Holiday’s,

Christina

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