Pomegranate Jelly

  • Preparation 20 MIN
    Cooking 15 MIN
    Chilling 6 H
  • Makes 2 1/2 cups (625 ml)
  • Freezes



  1. In a small saucepan, bring pomegranate juice and pectin to a boil, stirring constantly until pectin is completely dissolved. Add sugar and simmer for 1 minute. Remove from heat and skim. Let cool.
  2. Pour into five 125 ml (½ cup) sterilized jars. Refrigerate for about 6 hours or until jelly is set. Serve with cheese, pâté or even on toast. Keep for two weeks in the refrigerator or freeze.


You can make jelly with store-bought pomegranate juice. Most bottles are 473 ml. You can safely raise the amount to 500 ml by adding water.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 tablespoon (15 ml)

Content % Daily Value
Calories 40  
Total Fat 0 g  
Saturated Fat 0 g  
Sodium (salt) 4 mg  
Carbohydrates 10 g  
Fibre 0 g  
Protein 0 g