Pomegranate Jelly
Pomegranate Jelly
Open in full-screen mode

Pomegranate Jelly

Preparation
20 MIN
Cooking
15 MIN
Chilling
6 H
Makes
2 1/2 cups (625 ml)
Freezes
Share

Ingredients

Preparation

  1. In a small saucepan, bring pomegranate juice and pectin to a boil, stirring constantly until pectin is completely dissolved. Add sugar and simmer for 1 minute. Remove from heat and skim. Let cool.
  2. Pour into five 125 ml (½ cup) sterilized jars. Refrigerate for about 6 hours or until jelly is set. Serve with cheese, pâté or even on toast. Keep for two weeks in the refrigerator or freeze.

Note

You can make jelly with store-bought pomegranate juice. Most bottles are 473 ml. You can safely raise the amount to 500 ml by adding water.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum