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Homemade Pomegranate Jelly.

Chicken Curry


5 1/4 cups fresh pomegranate juice

1 packet plus 3 tablespoons or less sugar / you can also opt-for a no sugar version

20 gr gelatin

1/4 cup lemon juice

2 cups sugar


Put a few small ceramic plates into the freezer.

In a non-reactive saucepan, heat pomegranate juice and lemon juice over high heat. Bring to a boil. Skim any of the white foam/impurities from the top. Reduce heat to medium-high and add the gelatin. Whisk until all of the gelatin dissolves. Add the sugar, increase the heat to high, and bring to a boil while whisking until the sugar dissolves. You may prefer your jam/jelly a little more tart than sweet, so adjust the sweetness or tartness to your liking. Let it continue to boil for an additional two minutes.

Take out one of the ceramic plates out of 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 you prefer your jelly a little firmer, add a little more gelatin.

If processing the jam, pour the hot preserves mixture into hot, sterile 1/2-pint glass canning jars, filling jar up to about ¼ of an inch from top, wipe rim and seal jar with lid. Put the jars in a water-bath canner or on a rack set in a deep kettle and cover with hot water by 1 to 2 inches. Boil at 180 to 185 degrees Fahrenheit, and process, covered for 10 minutes. Transfer each jar to a rack using tongs and let it cool completely. Store in a cool, dark place for up to one year.

Makes five 1/2-pint jars.


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