Pomegranate Jelly
Pomegranate Jelly
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Pomegranate Jelly

20 MIN
15 MIN
6 H
2 1/2 cups (625 ml)



  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.


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.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.