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Pomegranate-Jalapeño Jelly

This recipe creates a transparent, ruby red substance with a subtly sweet and hot flavor.

4 cups extracted pomegranate juice
¼ cup freshly squeezed lemon juice
12 jalapeño peppers, seeded and chopped
1 package powdered pectin
4 cups sugar

Place pomegranate juice, lemon juice, and jalapeños in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Strain the juice and return it to the saucepan; add the pectin and bring to a rolling boil.

Add sugar and return to a rolling boil, then boil hard for 1 minute; remove from heat and skim if necessary. Pour into hot, sterilized jars, leaving ¼ inch head space.

Process 5 minutes in a boiling water bath. Yield: About 10 half-pints

Serving suggestion: Spread crackers or toasted baguettes with fromage blanc and place a small dollop of pomegranate jelly on top.

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