Pomegranate Freezer Jelly

Remember the Pom Wonderful Pomegranate Juice I received a couple of weeks ago? And I made that Persian recipe for an "interesting looking" yet very tasty Pomegranate Chicken Stew?

Well, you don't think I used all my Pom Wonderful Pomegranate Juice at once do you?

Oh haaaaaaaalle no.

I've got plans.

BIIIIIIIG plans. Well, considering the size of the little bottles....my plans are big.

And this happens to be Plan B. You see, the first recipe was Plan A.

And yes, there will also be a Plan C. (I'm keeping the family away from the juice within an inch of their lives. They've all  had it before and know what it tastes like and totally love it)

I've been dying to make Pomegranate Jelly ever since I saw Spryte make her Pomegranate Jelly. The first thing I saw was how beautiful it was!!! (although my version isn't as pretty but then again, it's a different recipe)

Then....DD had to go and make HER version of Pomegranate Jelly. Beautiful and wonderful stuff...and again, a different recipe.

Well....as soon as I knew I was getting some Pom Wonderful Pomegranate Juice...I knew, without a doubt that I was going to make Pomegranate Jelly.

So how is mine different? DD made the tried and true jelly that all our grandma's made....cooked, and sealed in the jar by boiling. Spryte made refrigerator jelly...that was also cooked but made to store in the fridge or freezer. Very similar to my recipe....

But...mine isn't cooked. I made freezer jelly. I just prefer the flavor of freezer jams and jellies (and my grandmother always made freezer jams). I would LOVE to be able to taste DD's and Spryte's version....just to see if there is much of a difference between all the versions, ya know?

Anyways...The only trouble was....I couldn't find a recipe for Pomegranate Freezer Jelly. I looked and searched and hunted. What I did find was Sure-Jells recipes for Apple Freezer Jelly and Grape Freezer Jelly. Both made with the juice rather than the fruit. Perfect!! Except the measurements of juice vs sugar was different in each recipe.

Crap....(sigh). Which one do I use? Eenie Meenie Miney Moe....I hmmmm'd and haaaaa'd and thought. Finally I took a sip of the pomegranate juice to see if the consistency was similar to apple juice or grape juice. You know how grape juice almost has a "thickness" to it...very different texture than apple juice. (or am I totally crazy?.....never mind.....don't answer that!!)

I decided it was more like the grape juice...so, here goes

Prepare your jars and lids (I just wash and then boil them so they're sterilized)....


Get the ingredients together...



Not a whole of ingredients and not very difficult to make...at all. I promise.

3 cups Pom Wonderful Pomegranate Juice
5 1/4 cups Sugar
1 box of Sure Jell Premium Fruit Pectin (1.75 oz)
3/4 cup water

Combine the sugar and juice (make sure you use exact measurements) and stir well.



Let it sit for 10 minutes, stirring occasionally.

Then follow the Sure Jell packet instructions for preparing the pectin....which is to basically heat the pectin and water over high heat, stirring constantly....bringing to a boil and then letting it boil for a minute...while continuing to stir....then remove from heat

Stir the pectin mixture into the pomegranate mixture. Stir well, until sugar has dissolved...about 3 minutes.

Then fill up your jars...


Leave some room at the top of the jar for "expansion" during freezing. Wipe the edges and any spills with a clean, damp cloth and put on the lids.

Let sit at room temperature for 24 hours. Then stick some in the freezer and at least one in your fridge...and maybe hand out a few for gifts.


This is a soft set. It did say that the grape version could take up to a week to set (I assume thats in the fridge after the 24 hrs). It's been almost a week and the jar I have in the fridge is still soft. Not runny...but not super firm.

Oh, and ya....while this was doing its 24 hr thang....I was making me some bread in anticipation


These are just mini No-Knead Breads...I divided the dough into thirds and just plopped it on my cooking stone and cut the cooking time down a little bit.


So...how was it? I'm loving the combo of the sweet and the tart of this jam.