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Suzanne's Pomegranate Jelly

Course: Breakfast
Keyword: condiment, fruit, jelly, pomegranate
Servings: 8 pints
Author: Kala Riddle


  • 12 cups pomegranate juice
  • 6 cups sugar
  • 2 tbsp lemon juice
  • 2 tbsp calcium water mixture of water & calcium powder- comes with Pomona’s Pectin
  • 2 tbsp Pomona's Pectin


  • Add 12 Cups Pom juice to large sauce pan. 
  • Add Lemon Juice, and Calcium water. Bring to rolling boil. 
  • Add Sugar mixed with Pomona’s Pectin (mix together beforehand with whisk) slowly add to boiling juice. Mix well, then bring to another rolling boil.
  • You don’t have to constantly stir, just be close & pay attention that it doesn’t over boil. Add to sterilized and sanitized canning jars.