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grandma's pomegranate jelly

(3 ratings)
EDWARDCARL avatar
Recipe by
Eddie Jordan
@EDWARDCARL
Bristow, OK

Pomegranates is one of my favorite fruits my sister and I used to eat them all the time when in season. we called them blood apple. Grandma made this every year and was a treat to look forward to I can taste it just writing about it. THANK YOU Grandma Russell.

(3 ratings)
prep time 15 Min
method Canning/Preserving

Ingredients For grandma's pomegranate jelly

  • 8 to 10
    fully ripen pomegranates
  • 1 pkg
    fruit pectin, powdered or liquid
  • 1/4 c
    lemon juice
  • jelly bag or cheese cloth
  • 4 1/2 c
    sugar
  • 9
    prepared jelly glasses

How To Make grandma's pomegranate jelly

  • 1
    Peel, separate and crush or run through the food mill the edible portion of 8 to 10 fully ripe pomegranates. Do not remove seeds.
  • 2
    Simmer in saucepan with a small amount of water until seeds loosen, about 10 minutes.
  • 3
    Place in a jelly bag and squeeze out juice or strain through 8 to 10 thicknesses of cheesecloth. Obtain 3 1/4 cups juice.
  • 4
    Add pectin to juice and heat to boiling in a quart size saucepan. When it comes to a boil, put in sugar. Then bring to a fully rolling boil and boil for exactly 4 minutes.
  • 5
    Remove from the fire. Stir and skim for 5 minutes while jelly cools slightly.
  • 6
    Pour into prepared jelly glasses. Seal with paraffin.
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