For the best flavor, use freshly squeezed pomegranate juice. Bottled juice can also be used, but the flavor may not be as intense. Sterilize your jars and lids by boiling them in water for 10 minutes before filling. A candy thermometer can be used to ensure the jelly reaches the proper setting point. It should reach 220°F (104°C). Adjust the boiling time and processing time based on your altitude to ensure proper sealing. If you don't have a boiling water bath canner, you can process the jars in a large stockpot with a rack at the bottom to prevent the jars from touching the direct heat.
Dakota Moen
Jun 6, 2025My jelly didn't set up properly. I think I didn't boil it long enough. I'll try again and make sure to use a candy thermometer this time.
Selena Balistreri
Dec 31, 2024This jelly is amazing! The perfect balance of sweet and tart. I used it on my Thanksgiving turkey and everyone raved about it!
Judge Torp
Aug 24, 2024I tried this recipe with store-bought pomegranate juice, and it still turned out great. Next time, I'll try it with fresh juice for an even better flavor.
Catherine Mann
Jul 18, 2024I've made this jelly twice now, and it's always a hit. The instructions are easy to follow, and the results are beautiful and delicious.