SURE.JELL Pomegranate Jelly - Kraft Recipes Top
Comida Kraft
Recipe Box

SURE.JELL Pomegranate Jelly

Prep Time
Total Time

About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Fresh pomegranate juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.

Read MoreRead Less

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Cut pomegranates in half horizontally. Squeeze out juice from each half with orange juice press or citrus reamer. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit juice into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Special Equipment Needed

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.


  • About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
Calories 45
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 12g
Dietary fiber 0g
Sugars 12g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I just made this today. I just made this today. I used my friends poms from her tree and when I juiced them I had some left. I wanted to try and make some I looked up HOW to. WOW this was easy...just ONE thing I did differently. I used Agave in the Raw instead of 5 cups of sugar. The bottle is 18.5oz which gave me 21/3 cups of Agave...I used sugar to make up the rest. This was just awesome. And not having a canner the entire directions from start to finish was RIGHT HERE!! I have been hearing the POP of lids for a while now....I can't believe I DID THIS.....thanks Sure Jell!!!! I can't wait for next years tree to give me MORE....a JELLY MAKING monster has been born today...giggle giggle!!!!
Date published: 2013-01-31
Rated 4 out of 5 by from I cleaned the pomegranates under water by removing the seeds - that way none of the white stuff... I cleaned the pomegranates under water by removing the seeds - that way none of the white stuff (which is bitter) gets into the jelly. BUT it takes a LONG, LONG time and is really a lot of work! So must be a labor of love. Jelly is lovely - I used 4 cups of fruit juice (instead of 3 1/2) because I had plenty. (I cooked the seeds and strained TWICE - which adds to total time of preparation.) Prep time of 1 hour is a joke - I'd say more like 4! Lucky for me, I have a pomegranate tree - I cannot image having to buy the fruit - the jelly would be way too expensive to make that way. I use the jelly as gifts - it is still quite expensive to make.
Date published: 2003-10-14
Rated 5 out of 5 by from I made the recipe with a few changes. I made the recipe with a few changes. I used Sure Jell Less Sugar Fruit Pectin. I used 5 cups pomegranate juice, 2 1/2 c. sugar, 1/4 c. lemon juice, 1/2 t. butter - I followed the cooking recipe for this jelly. It takes 12 hours to set and the foaminess does go away. I have made this jelly twice only weeks apart because it was so good. I use fresh pomegranates from my backyard, and it takes a lot. I probably use 20 per batch!
Date published: 2012-07-07
Rated 5 out of 5 by from when I make this recipe, I first pick all the seeds and then boil them and then strain them thru... when I make this recipe, I first pick all the seeds and then boil them and then strain them thru colander and then fix the juice into containters and then process this receipe later. As when I am seeding the promgranates it takes quite awhile to get all them done and I do it in two stages.. But my husband loves this jelly, I also make a syrup for pancakes which I love..
Date published: 2002-11-26
Rated 4 out of 5 by from I prefer to score the skin in quarters. I prefer to score the skin in quarters. Then soak fruit in a sink full of cold water for 15 minutes. Break apart under water and separate seeds from membranes. Catch seeds with strainer, (seeds will sink to bottom) and skim peel and membranes floating in water. Then extract juice in blender or juicer. This is much less messy than squeezing juice with citrus juicer.
Date published: 2002-10-24
Rated 5 out of 5 by from It may take more pomegranates to make this recipe calls for. It may take more pomegranates to make this recipe calls for. I live in Camp Verde, AZ and I think our pom's are a little less juicy than elsewhere in the U.S. I juiced 10 poms and didn't have enough juice to make a batch of jelly and found myself running down to the local Health Store to purchase some pure pomegranate juice. I also just recently bought a big bottle of pure pomegranate juice at Costco when Costco was giving out free samples of it....saves a lot of time, trouble and mess to buy the juice (though more expensive and less fulfilling than extracting your own juice). It takes a long time to extract the seeds and juice them from fresh pomegranates, but how delicious the end result is. Yummy recipe!!!!!!! And pomegranates are GOOD for you .....antitoxidants (spelling)...oh well, you know what I mean. By the way, I found that if you cut off the top and bottom of the poms, slice the outside skin and pull them open a bit, and soak them in water 3 or 4 minutes, it's a lot ea
Date published: 2008-10-25
Rated 5 out of 5 by from I used Pom pomegranate cherry juice instead of the fruit. I used Pom pomegranate cherry juice instead of the fruit. It was so much easier and cut down on the time. They turned out beautifully! I love the tart/sweet taste. I will definitely make this again. I might try the pomegranate blueberry juice next time.
Date published: 2006-08-03
Rated 4 out of 5 by from Almost perfect I like the jelly . But it is a little bit to sweet. Tart fruit seems to make the best jelly. Pomegranate is pretty tart. But if you put to much sugar in it takes the tart flavor. The ideal jelly tastes like the fruit that it's made of. Not just sweet.
Date published: 2017-09-28
  • y_2018, m_10, d_17, h_4
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_2, tr_19
  • loc_en_US, sid_52012, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm