Small Batch Canned Pomegranate Jam

Small Batch Canned Pomegranate Jam

image_pdfCreate PDFimage_printPrint Page

Enjoy the bright, tart flavor of pomegranates all year long with this pomegranate jelly. You can use fresh pomegranates or bottled juice, this recipe is easy to scale—simply double or triple the batch as needed.

Your Key Ingredient to Food Preservation:

NESCO 9.5 Qt. Smart Canner & Cooker

NESCO 6-Piece Canning Kit

Ingredients:

  • 1 cup (240 ml) pomegranate juice (from about 2 fresh pomegranates or bottled)
  • 1 tablespoon (15 ml) lemon juice
  • 4 teaspoons (12 g) pectin
  • 1¼ cups (250 g) granulated sugar

Directions:

  1. Prepare the Pomegranates
    Cut the pomegranates open and remove the arils. Gently crush or juice the arils, then strain to remove seeds and pulp, yielding clear pomegranate juice.

  2. Prepare the Jars
    Wash jars, lids, and bands in hot, soapy water. Keep jars hot until ready to fill.

  3. Fill the Jars
    Carefully pour the hot pomegranate jelly into prepared jars, leaving ¼ inch of headspace at the top.

  4. Wipe and Seal
    Wipe jar rims with a clean, hot, damp cloth to remove any residue. Place lids on jars and screw bands on until fingertip-tight.

  5. Process the Jars
    Place filled jars in a water bath canner, ensuring they are covered by at least 1–2 inches of water. Process for 10 minutes, adjusting for altitude if necessary.

  6. Remove and Cool
    Using a jar lifter, carefully remove jars and place them on a towel. Let cool undisturbed for 12–24 hours. Listen for the “pop” sound, indicating the lids have sealed.

Check Seals and Store
Once cooled, check that lids are sealed (they should not flex when pressed). Store sealed jars in a cool, dark place. Refrigerate any unsealed jars and use within a few weeks.