My mother grew up on a ranch in the middle of California. She lived in a little red house at the top of long dirt driveway. My grandmother lived there long after my mom moved out and started her own life.
So when I was young and would visit my Nana, I went to this same red house. Lots of fond memories there. Like catching lizards, and seeing little tree frogs in the light fixture in the kitchen. 🙂 Funny what sticks with you as you grow up.
Along with lizards and frogs, the house also had a pomegranate tree. My Nana would juice those pomegranates and make pomegranate jelly. It is delicious!
This jelly has always been my favorite. I remember helping my mom get the juice from these beautiful fruits to make jelly. But it was a lot of work.
Now, I live in Montana, far away from that cute red house and pomegranate tree. Also, I don’t have that big hand-powered juicing machine. But I still want my favorite jelly.
So, I decided to use store bought juice! What an easy process this is now.
My kids LOVE this jelly. Good thing I made a double batch! 
You start by heating the store bought juice, and Sure-Jell powder pectin. (I used the recipe for this brand of pectin. I was not compensated in any way for this post, this is just my opinion and experience. To better guarantee results with this recipe, I suggest using this brand.)
You add the sugar to the pot and bring to a rolling boil. That means the bubbling doesn’t stop when you stir the juice. Let it boil, then remove from heat. Use a metal spoon to scrape any foam off the mixture. 
Fill your clean, warm jars, and add lids and rings to can them. Don’t be afraid of canning. I’m no pro, but with a little practice you will be more comfortable and will want to can all kinds of things. This is an easy recipe to practice on!
Load your jars into the water bath (this large pot with a convenient rack to raise and lower the jars) opposite of each other. Add jars until your water bath is full (about 8-10 jars) or you run out of jars. Don’t stack them on top of each other, they should line the edges of the rack, and fill in the middle. 
Submerge the rack with jars into the boiling water, make sure they are covered by at least an inch of water. When you cover the pot and let the water boil with the jars in it, this is called ‘processing.’ Because I live at a somewhat high altitude, I have to let these process for 15 minutes. Any thing below 1,000 feet only needs to process for 5 minutes. For tips on how long to process in your area, get more info here.
Once the jelly is processed (if the lid ‘pops’ down after processing), it is safe to store in the pantry until you open it. Which is a great thing when you make a large batch of jelly. The whole process only takes about an hour, but it’s nice to have your work last for a long time. 🙂
Ingredients
- 7 cups pomegranate juice (I use POM brand)
- 10 cups sugar
- 1 Tbs butter
- 2, 1.75 oz boxes of SURE-JELL powdered pectin
Instructions
- In a large water bath canner, bring it just over half-way full with water, and set on stove to boil, covered.
- Prep jars by washing them in hot water, and leaving them in warm water until ready to use. Put all the lids and rings in a bowl of boiling water, removed from the heat. Let sit until ready to use.
- In a large pot over medium-high heat, add the pomegranate juice, pectin, and butter. Bring the mixture to a rolling boil. (When the bubbles don’t stop even while stirring.) Whisk in the sugar, and return the mixture to a rolling boil for 1 minute. Then remove the pot from the heat.
- Remove the jars from the water a few at a time, carefully fill them with the hot jelly. Put a lid and ring on the jar, screw the ring down tight, and place on a towel until ready to process them in the water bath. Place about 7-10 jars in the boiling water bath. Place the lid on the pot and boil gently for about 5 minutes. Higher altitudes will require a longer processing time. See link in post.
- When jars have process for required time, carefully remove them from the pot and set them on a towel on the counter. Listen for the lids to ‘pop.’ That is a sign that they have sealed and processed correctly. (See link in post for troubleshooting jelly that doesn’t set.)
- Let jelly cool and then store properly sealed jars in the pantry. Once opened store the jelly in the fridge.
Keep any opened jars of jelly, or ones that didn’t process correctly, in the fridge.
Now you can enjoy the wonderful flavor of pomegranates year round!
See where I link up.
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This sounds great! I love pomegranate 🙂
Thanks, Natalie! I love it, too! 🙂
It is so delicious!
Making my own jellys and jams is on my cooking bucket list, Thanks so much for sharing this at the Friday Frenzy!
Pomegranate jelly sounds amazing-not sure why I’ve never thought of it! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week
Never eaten pomegranates much before, this jelly looks delicious. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Thanks for joining us at The Wednesday Roundup! You’ve been featured this week! Come on by and grab a button to display on your page. Also, having been featured I’ve pinned this to our link party board! Have a great day!
Thank you SO much for the feature!! 🙂