How to Make Pomegranate Jelly (the BEST Jelly in the World!!!)

[@lauriesmith7517]

Save that skimmed foam! Cook's treat portion, not so purty but just as yummy.

[@elizabethmatheson-sugarloaf]

I like that advice.

[@mahboobafarooq2943]

Is there Alternative of pectin?

[@elizabethmatheson-sugarloaf]

@@mahboobafarooq2943 I once made apricot jam without pectin, which required 20 minutes of boiling for it to set. I don’t know if this technique works with pomegranate. I’ve never tried it.

[@dianehuyett7483]

You’ve got me excited to try making pomegranate jelly. My neighbor has pomegranates and he doesn’t like them!

[@elizabethmatheson-sugarloaf]

I'm so excited for you. Let me know how it goes.

[@gwenchater558]

Could I substitute sugar with erythritol?

[@elizabethmatheson-sugarloaf]

I'm not familiar with that product. Best of luck.

[@gwenchater558]

@@elizabethmatheson-sugarloaf We are keto - sugar free. For sweetening we exclusively use erythritol which is mushroom sugar.

[@elizabethmatheson-sugarloaf]

@@gwenchater558 Wow! A mushroom sugar. That's neat to hear about. Have you made jelly with it in the past? I imagine it working, but that could just be wishful thinking on my part. In addition to sweetening jelly, sugar does help set the pectin. So, will jelly set with a sugar substitute is the question. If you try it or have tried it, I'd love to have you comment again, at your convenience.

[@elizabethmatheson-sugarloaf]

One more thought, I once made a pectin free apricot jam, by boiling the apricots for quite a while (20 minutes, I think). If for some reason erythritol doesn't set the pectin, I wonder if extra boiling time could be a potential remedy.

[@conniefleenor9540]

I followed this recipe for a single batch, and the jelly is too stiff. Next time I'll use less pectin.

[@JES65FLA]

Ok, I'm confused. If you are saying that for 6 Half Pint jars, you use 3-1/2 or 4 Cups of Pomegranate Juice, 6 TBSP of Classic Powdered Pectin, and 5 Cups of sugar. And on here you mentioned that you are Doubling up your Batch. So does that mean you are using 7 or 8 Cups of Pomegranate Juice, 12 TBSP of Classic Powdered Pectin, and 10 Cups of sugar? That way I'm not reading into it that much and hearing it in-correctly.

[@elizabethmatheson-sugarloaf]

To double the recipe (makes 12 half pint jars): 7 Cups Pomegranate Juice 12 Tbsp Classic Powdered Pectin 10 Cups Sugar (Rolling boil time should also be doubled to 2 minutes)

[@JES65FLA]

Another quick question. How many Pomegranates did you have to juice to get 7 cups? Or do you store buy the unsweetened juice?

[@elizabethmatheson-sugarloaf]

@@JES65FLA We use fresh-squeezed from our backyard trees. We get about a gallon per 40 pomegranates. I guess that's about 17 pomegranates per 7 cups. Keeping in mind our trees have various sizes of fruit. If you are buying large ones from the store, you might not need as many. Hope these estimations help.

[@JES65FLA]

@@elizabethmatheson-sugarloaf Hello again Elizabeth, now I see some people like to use a Press to get the Juice from the Pomegranates, and some like to remove the seeds, then Blend them to get the best nutrients from them. Which way are you doing it to get the Juice from them to make the Jelly or Jam?

[@elizabethmatheson-sugarloaf]

@@JES65FLA Hello again. We press them. Here's a link to our video showing our juicer. kzbin.info/www/bejne/i520gJiimK5qga8

[@IMOO1896]

Had to Google the conversion of grams to tablespoons, therefore this needs 2 boxes of pectin. (If purchased in the small boxes.).

[@elizabethmatheson-sugarloaf]

Yes. Good note. That's if you are doubling the batch as I did here. If you process 6 jars, just use 1 small box of pectin. Thanks for commenting.

[@JES65FLA]

Hello again, I want to think you for all of answers that you have given me the past few times I had questions. I wonder if you have tried this method yet. Since this time of year Pomegranates are not in season in Florida. And it's hard to find them at the Grocery Store or Roadside Fresh Farm Markets. But I was curious if you have ever tried to make Jelly from a bottle of "100% Fresh Pomegranate Juice Concentrate" with No Sugar added? I bought a Bottle of Juice, and here it what it claims on the Bottle & on the Google search. Is pomegranate concentrate the same as juice? Image result A: Each Tablespoon of Pomegranate Juice Concentrate is equal to the juice from one medium-sized pomegranate! And it also says that each 8oz Cup is equal to 1 Cup serving of Pomegranate Fruit. We suggest mixing 1 part concentrate to 5 parts water... So 1 Tblsp of Pomegranate mixed with 5 oz of water would reconstitute the concentrate back to juice. So this would bean that if you have 10-1/2 Tblsp of Concentrate, and add 56oz of Water, then you should have enough to make 7 Cups of Juice. So if you have a 2 bottles both at 32oz, you take out only 56oz of 100% Fresh Pomegranate Juice Concentrate" with No Sugar added, that would be 7 Cups of Pomegranate Fruit. All that you would need to do is make up the water difference to make the full 7 Cups of Liquid in the Pot to add the other ingredients of Pectin & Water. So I was curious if you were to try it, and still do it the same way you do for the 6 Jars of Pomegranate Jelly? Maybe you can try it out to see if it works the same and let me know. That would be a great alternative when they are out of Season.

[@elizabethmatheson-sugarloaf]

It's a great question that I don't have the answer to. I remember in childhood, after years of making jelly from out own tree, my mother made pomegranate jelly one time from store-bought juice, because we had lost our tree. None of us kids liked it and she never made it again. Now in adulthood, because I have trees again, I make it from our fresh-squeezed juice and have no interest in experimenting with store-bought. Always a pleasure to connect with you in the comments section. Best wishes in all your pomegranate jelly making experiments.