Ingredients for Pomegranate Chili Jelly
- Pomegranate Juice
- Lemon Juice
- 4 cups granulated sugar
- Chilies
- 1 (1.75 ounce) pouch liquid pectin
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How to Make Pomegranate Chili Jelly
- Sterilize jars and lids in boiling water for 10 minutes. Set aside.
- Prepare a water bath canner; fill with water and bring to a rolling boil.
- Combine 1 cup pomegranate juice and 1 cup water in a saucepan. Bring to a simmer.
- Roughly chop 1 jalapeño pepper, 1 serrano pepper, and 1/2 habanero pepper (remove seeds and membranes for less heat). Puree the chilies with 1/2 cup of the simmering pomegranate juice in a blender until smooth.
- In a large saucepan, combine the chili puree, remaining pomegranate juice (from step 3), 4 cups sugar, and 1 (1.75 ounce) pouch liquid pectin.
- Bring the mixture to a full rolling boil over high heat, stirring constantly.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle the hot jelly into the sterilized jars, leaving 1/4 inch headspace.
- Wipe jar rims clean. Place lids and rings on jars, tightening fingertip tight.
- Process jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Remove jars from canner and let cool completely. You should hear a ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
107g
Fat
0g
Carbs
9g
