Pomegranate Jelly

This sweet, speedy Pomegranate Jelly can go from conception to canner in less than an hour. It’s perfect recipe for gift baskets and party favors!

This post is sponsored by the makers of Ball^® home canning products.

I have a small mental file of recipes that can be made in a flash. These are the recipes I can turn to for gift bags, charity donations, and other moments when I don’t have enough of one particular thing to share with a crowd. Thanks to this Pomegranate Jelly recipe from @ballcanning, that file is now one preserve richer.

Of course, if you have access to an abundant source of inexpensive pomegranates, you can juice them fresh. Sadly, pomegranates are a precious and pricy commodity here in Philadelphia, so I opt for bottled juice instead (that’s what makes this jelly so lightning fast!).

Before you start the jelly (it cooks so quickly that you want everything ready before you being), set up your canning pot. Fit your pot with a rack (I like the silicone mat that comes with the Canning Starter Kit). Place six half pint jars on top of the mat and fill the jars and pot with tap water. Add a generous splash of white vinegar to prevent mineral deposits on your jars, and place the pot on the stove to heat (at this phase, aim for a gentle simmer rather than a rolling boil).

Then, pour 3 1/2 cups of pomegranate juice into a large pot (I used an 8 quart pot to ensure I had plenty of room to contain the foaming) and whisk in 6 tablespoons of Ball® RealFruit Classic Pectin. Bring that to a boil and stream in 5 cups of sugar. Once the sugar is fully incorporated, bring the liquid to a hard boil that you can’t stir down. Then boil for 1 minute.

Remove the pot from the stove and get a hot jar from your prepared canner. Funnel some jelly into the jar, leaving 1/4 inch headspace. Wipe the rim, apply a clean, new lid and a ring and return the jar to the canner. Repeat this process with the remaining jars and jelly.

Process the jelly for 10 minutes, adjusting for altitude if you live above 1,000 feet in elevation. When the time is up, remove the jars from the canner and place them on a wooden board or folded kitchen towel to cool. Let the jars rest undisturbed for at least 12 hours and then check the seals. Sealed jars are shelf stable for up to a year. Any unsealed jars should be refrigerated and used promptly.

Do you have any beloved preserving recipes like this one that can be made quickly and are good for sharing? Tell me about them in the comments!

Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.