My boyfriend's mother made divine pomegranate jelly from scratch. She has since passed away and we cannot find her recipe (if it exists in written form!). This was somewhat close to it. I used POM juice (expensive!) instead of real juiced pomegranate and that may be where I went wrong. I used a bit of bottled lemon juice b/c I didn't have a lemon juicer and I was afraid I didn't get as much juice as I think I should have fr. the real lemons. Overall I added a bit over 1/2 cup. I reduced the sugar to 7 cups and it was still a bit too sweet. Overall, brings back good memories and I'll make my final judgement when I spread it on a biscuit! Thanks!

I also had trouble with this jelly setting. I even added a little more pectin than it called for. I guess I will likely use it for pancakes instead.

My friend and I made this. We didn't have a "hot water canner" and improvised with this metal thingy with a handle that we put at the bottom of a big stew pot. I would recommend investing in a canner, however since we burned our fingertips a bunch! Other than that this came out VERY GOOD! We followed the instructions on the liquid pectin stuff just to make sure it came out properly set. That meant keeping it at a rolling boil for a full minute. In fact, after we put in the two pouches of fruit pectin it stopped boiling! AHHH! we waited until it boiled again, then timed it. We thought we ruined it but it was perfect!

Lovely flavor. I was so impressed I used every single pomegranate on my tree to make this recipe. Granted, I only had a couple dozen fruit on the tree, but never the less all were invested in this delicious jelly. I did as others had suggested and used the powdered pectin, mixing it first with the juices, bringing to a boil and then adding the sugar and again bringing it to a boil. As far as juicing the poms.... bottom line- wear gloves! The lovely purple color stains but the following day your hands will actually look a deadly green- quite impressive. I juiced with a citrus juicer but found that a lot of the fruit did not get squashed so what was left I put in the blender and pulsed it a bit and then put everything through a strainer. The fresh fruit juice is a bit more tart than the 100% juice found in our grocery store but once mixed with the lemon and the sugar really has a delightful taste. I am planning on including the jelly made in Christmas gift baskets- it was that good!

I made this jelly for an event that called for an "unusual" food. It was wonderful with homemade "biscuit bites"! I bought bottled juice from the store and used powdered pectin. I also skipped the lemon squeezing and used 6 TBS. of lemon juice from a bottle. The jelly set up just right. My grandson thinks I should sell the jelly! I will probably make this jelly again!

I really enjoyed this recipe - it was quick and easy. I played with the juice a bit and found that it is even better with the pomegranate-cherry juice that POM Wonderful makes... I liked the added flavor of the cherry to my jelly.

Very good recipe. With full rolling boil there was no problem with jelly setting up. I cut the sugar down by a cup as the jam was to sweet. It overpowered the flavor of the fruit.

Nothing but raving when I packed some of this up for gifts. After reading the reviews, I doubled the pectin (used liquid pectin) and added more lemon juice (it won't gel without enough acid)-- but that was quite enough for the perfect texture... and a very delicious taste. Wanted to add--- I went to see the SO's family who I sent this with... Got complimented on it as soon as I saw them, 6 months later. Wow.

An easy quick, delicious jelly! I followed the review of Sabrina and boiled it for a full minute and it DID set perfectly. The only thing I would change is perhaps cutting a little back on the sugar because over powers the pomegranate taste a little but then again that's a matter of opinion. It's quick and easy!

I definitely liked the taste, but I had the same problem everyone else had--it doesn't jell, and after thinking about the canning process more closely, the reason is that you need to allow pectin ample time to heat at its boiling point. Tried it a second time, and this is what I suggest.... Use the box of powdered pectin (1.75 ounce) and add the pectin with the juices. Bring to a boil, THEN add the sugar and bring to a second boil for about a minute. This goes hand in hand with the pectin manufacturer's guidelines (who I called).

This has a wonderful flavor! I was a little worried about how runny it seemed, but when it was totally cooled, the texture was a nice soft texture. Easy to spread, and only a tiny bit runny. Thanks for a wonderful recipe! This is my all time favorite jelly! It's going to be this year's Christmas gift along with some fresh baked bread!

It's great for pancakes, it didn't jell, more like pancake syrup. But it tastes great.

Pomegrante juice can be purchased at the grocery store for even easier preperation.

Jelly turned out too soft the first time. I tried again and doubled the pectin and it gelled perfectly! Here is another helpful hint. If you juice your own pomegranates be sure to let the juice rest for 12 to 24 hours so the sediment will go to the bottom. Only use the clear liquid if you want your jelly crystal clear.

We made this yummy jelly in no time at all. We used pomegranate juice from the health food store, worked great (saves the mess too!) I noticed in other reviews the jelly didn't set up as they expected. Once I added the pectin, I let it full boil for 1 minute. IT SET PERFECT! Tastes kind of like grape jelly. What a wonderful addition to our holiday jelly making! Thank you Holly!

Pomegranite Jelly rates highest with my family and I make several jams and jellies. This recipe is quick and easy and "no fail". Thanks Allrecipe!

What a beautiful looking, crystal clear jelly! It has a mild flavor that is hard to place... it's not strawberry, not cherry, not raspberry, not cranberry. I don't know if I followed the recipe correctly, but my jelly didn't gel as much as I would have liked. I would use a little bit more "gel" or less juice the next time. The best way to juice these puppies is an old-fashioned lever style juicer-- the kind you use to juice orange/lemon/lime quarters. (I think they use them at Braum's Ice Cream to make limeades) Peel the pomegranate under water to avoid squirting yourself with the juice, which stains like crazy. The seeds sink and the rind floats. Break off a quarter hunk and put it carefully in the juicer and squish.

I used this recipe to win 3rd place at the Kern County (CA) Fair. The color and flavor are great, but the texture is a little off. It didn't set properly. Don't know if I cooked it too long or not long enough.