Spiced Pomegranate Jelly Recipe

I made this spiced pomegranate jelly recipe yesterday and holy canolies people, it turned out FANTASTIC! The jelly turned out so well, I just had to share in case you were looking for something a little different to try this year.

This spiced pomegranate jelly, along with my spiced Christmas jam, and carrot jam is what I’ll be passing out to friends and neighbors this holiday season.

This recipe makes 6 – 7 half pint jars of jelly, so if you are looking to make more, you’ll want to make a second batch {when it comes to jams and jellies remember, it’s never a good idea to double a batch}.

Making a second batch is always the way to go.

With all it’s lovely spices, this jelly simply tastes {and smells} like Christmas. Not only are you going to love it, but so will everyone you hand a jar over to. Delicious on buttered toast, and even better on a fancy cracker with a little cream cheese spread underneath.

This recipe. It’s a keeper! 😉 You need to make this!

~Mavis

Tip: I always like to spoon a little jelly on to a plate just after I remove the foam but before I pour the jam into jars to make sure the jelly has set up properly. The above photo is what my jelly looked like about 10 minutes after removing the foam from the pot and placing a little on a spoon to rest. Perfection!

Ingredients

4 cups pomegranate juice {I used Pom Juice}
1/4 cup lemon juice
1 {1.75 oz} package SureJell powdered pectin
5 cups white cane sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon cloves

Directions

Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.

Add pomegranate juice, lemon juice and pectin in a 6-quart pot. Stir and place over high heat bringing the mixture to a boil. Make sure to stir the liquid constantly to prevent scorching.

Once the mixture has reached a full rolling boil, stir in sugar and spices and return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from the heat.

Skim off any foam with a spoon.

Next, ladle the jelly mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.

Process spiced spiced pomegranate jelly 10 minutes. One recipe makes {6 -7} 8oz jars

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jelly is not sealed and refrigeration is necessary.

Looking for a few more canning recipes? Search my Full List of Canning Recipes

Looking for a good canning book? Here’s a list of my favorites:

• Ball Complete Book of Home Preserving
• The Blue Chair Jam Cookbook
• Jam It, Pickle It, Cure It
• Food in Jars
• The Amish Canning Cookbook
• Not Your Mama’s Canning Book

Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner