SURE.JELL Pomegranate Jelly - Kraft Recipes Top
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SURE.JELL Pomegranate Jelly

Prep Time
45
min.
Total Time
2
hr.
55
min.
Servings

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.

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What You Need

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Make It

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  • 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.)

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.

Servings

  • 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
AMOUNT PER SERVING
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 2 out of 5 by from This jelly is way too sweet. This jelly is way too sweet. You cannot even taste the pomegranate fruit. Years ago I made pomegranate jelly using low sugar pectin, but I can't find that recipe. Any suggestions? How can I change the low sugar sure jell to fit pomegranate?
Date published: 2009-05-07
Rated 4 out of 5 by from I have been making this jelly for years. I have been making this jelly for years. I scrub the pomegranates, then cut in 2 or 4 pieces depending on size, then press in an old Wearever juicer. Then I freeze the juice in amounts for a batch of jelly and make the jelly at my leisure.
Date published: 2003-08-11
Rated 1 out of 5 by from I found an easy way to juice the pomegranates. I found an easy way to juice the pomegranates. Cut them in half and juice as you would oranges. Filter through flour sack towel in a cone colander. You may have to strain twice. Juice is very clear.
Date published: 2003-11-16
Rated 4 out of 5 by from I found the recipe to be ok, but if you use the recipe for elderberry jelly, it's much better. I found the recipe to be ok, but if you use the recipe for elderberry jelly, it's much better. There's a little less sugar and some lemon juice that brightens up the flavor a lot.
Date published: 2009-11-01
Rated 5 out of 5 by from This recipe is INSANELY delicious! This recipe is INSANELY delicious! We grow our own pomegranates so they are super fresh which likely makes it even better.
Date published: 2015-11-10
Rated 4 out of 5 by from If you are making a lot of batches of the recipe, a wine press works wonders on juicing a large... If you are making a lot of batches of the recipe, a wine press works wonders on juicing a large quantity of this fruit.
Date published: 2002-11-16
Rated 4 out of 5 by from Be sure to filter throughly the Pomegranite juice to remove all membrane and pod. Be sure to filter throughly the Pomegranite juice to remove all membrane and pod. husks. Wear Gloves. Use Cheese cloth.
Date published: 2002-05-27
Rated 4 out of 5 by from I used frozen pomagrante cranberry juice and it turn out very well. I used frozen pomagrante cranberry juice and it turn out very well. I made the frozen jucie according to the package.
Date published: 2008-08-14
Rated 5 out of 5 by from This recipe is INSANELY delicious! This recipe is INSANELY delicious! It probably helps that we grow our own pomegranates so they are super fresh.
Date published: 2015-11-10
Rated 5 out of 5 by from Very easy and quick to make, this is the only recipe that I use for my Pomegranate Jelly. Very easy and quick to make, this is the only recipe that I use for my Pomegranate Jelly.
Date published: 2007-01-01
Rated 4 out of 5 by from I suggest deseeding the fruit prior to trying to squeeze the juice from it. I suggest deseeding the fruit prior to trying to squeeze the juice from it.
Date published: 2002-10-31
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