Pomegranate Jelly

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Pomegranate Jelly
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it de fr es br
189
Calories per serving
  • Energy Kcal 189
  • Carbohydrates g 46.6
  •   of which sugars g 46.6
  • Protein g 0.3
  • Fats g 0.1
  •   of which saturated fat g 0.02
  • Fiber g 1.6
  • Sodium mg 5
  • Difficulty: Very easy
  • Prep time: 40 min
  • Cook time: 30 min
  • Makes: pieces
  • Cost: Very low

PRESENTATION

Bright ruby-red color makes pomegranate jelly an eye-catching addition to any family table, adding that pop of excitement to breakfast, brunch, or even easy snacks. The sweet-tart flavor in this easy pomegranate jelly recipe stands out—tastes refreshing and just a little bit tangy, which works GREAT for everyone who likes a change from the usual fruit spreads. Kids love how smooth it feels spread on toast, while adults find that burst of real pomegranate juice brings meals to life (especially at weekend breakfasts or holidays). This jelly shines not only on bagels or homemade pastries, but even looks pretty good on a dessert table. Simple to see why this treat ends up on so many family favorites lists... it’s bold, versatile, and has that fresh, homemade quality families look for when exploring new pomegranate recipes. Try it on a cheese board if you want something unique for guests—pairs really well with soft cheese for an afternoon snack that’s totally DELICIOUS.

Everyday meals get a small upgrade with pomegranate jelly, since it fits in so many ways and always brings a touch of color and taste pretty much everyone likes. Busy families enjoy how reliable this good treat is—it never fails to make routine breakfasts feel a little more special, and there’s plenty of flexibility for adding it to both sweet and savory plates (think grilled chicken or pork, or stirred into Greek yogurt for easy desserts). Serving is really simple—start classic with buttered toast, get creative over pancakes, or tuck a spoonful on a cracker for after-school snacks. Home cooks like how easy it is to enjoy through every season after a successful batch of canning pomegranate jelly (nice to keep extra jars for homemade gifts, too). Best part: since this classic offers both tradition and room for new ideas, you get endless chances to try your favorite combos. Reliable, nice, and always crowd-pleasing—this jelly keeps things interesting in family kitchens while satisfying those simple pomegranate cravings all year round. Great choice for anyone who wants something easy yet special at home.

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INGREDIENTS
189
Calories per serving
Pomegranate 5 - (each 200-250 g)
Sugar 2 ½ cups (500 g)
Fruttapec 1:1 1 bag
Lemons 1 - juice and zest
Preparation

How to prepare Pomegranate Jelly

To prepare pomegranate jelly, start by sanitizing the jars and lids, as indicated in the guidelines from the Ministry of Health at the end of the recipe. Then take a large container and peel the five pomegranates, ensuring to remove all yellow parts and peels as they are bitter 1. Pass the seeds through a food mill 2. From the five pomegranates, you should obtain about 30 oz of juice 3.

Filter the juice and put it in a saucepan 4. Add the juice of half a lemon, the sugar, the packet of Fruitpect, and the whole lemon peel to the pomegranate juice, using a peeler to get only the yellow part 5. Boil for 30 minutes. Remove the lemon peel, then pour the obtained juice into the previously sanitized jars, seal them, and place them upside down on a surface 6. The heat from the jam will create a vacuum, allowing the product to be stored for a long time. Once the jars have cooled, check if the vacuum has been created correctly: you can press the center of the lid, and if you do not hear the classic "click-clack," the vacuum has been achieved. Your pomegranate jelly is ready to be enjoyed!

Storage

Pomegranate jelly can be stored for about 3 months, provided the vacuum is achieved correctly and the jars are kept in a cool, dry place away from light and heat sources. It is recommended to wait at least 2-3 weeks before consuming the jam. Once each jar is opened, store in the refrigerator and consume within 3-4 days maximum.

Tip

Pomegranate jelly can be used in many ways, such as to decorate cakes or garnish cookies. It can be paired with soft cheeses like gorgonzola and mascarpone.
To open the pomegranate, make an incision with a knife along the rind around the fruit, then press with your thumbs to split it in half.

IMPORTANT

The homemade preparation of preserves and jams can pose health risks. In a domestic environment, it is not possible to create the conditions and measures necessary to ensure the safety and suitability of the food, which industrial procedures can guarantee to prevent dangerous contamination. It is therefore important to strictly follow food safety guidelines to reduce risks, but it must always be remembered that the same food safety as professionally produced preserves and jams can never be achieved. For proper preparation of homemade preserves, refer to the guidelines of the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.
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