Homemade pomegranate jelly is a delicious and versatile treat that can be enjoyed for breakfast, as a snack, or even as a gift. But how long does it actually last?
The answer depends on a few factors, including how the jelly is stored and whether it has been opened or not.
Here’s a breakdown of how long you can expect your homemade pomegranate jelly to last:
Unopened and sealed jars:
- Refrigerator: Up to 1 year
- Pantry: Up to 6 months
Opened jars:
- Refrigerator: Up to 3 weeks
- Freezer: Up to 1 year
Factors that affect the shelf life of homemade pomegranate jelly:
- Storage temperature: The cooler the temperature, the longer the jelly will last.
- Exposure to light: Light can degrade the quality of the jelly, so it’s best to store it in a dark place.
- Moisture: Moisture can cause the jelly to mold, so it’s important to store it in a dry place.
- Sugar content: The higher the sugar content, the longer the jelly will last.
Tips for storing homemade pomegranate jelly:
- Use clean, sterilized jars and lids.
- Fill the jars to within 1/2 inch of the top.
- Wipe the rims of the jars clean before sealing them.
- Store the jars in a cool, dark place.
- Refrigerate opened jars of jelly.
Signs that your homemade pomegranate jelly has gone bad:
- Mold growth
- Off odor
- Change in color or texture
If you notice any of these signs, it’s best to discard the jelly.
Additional Information:
- Homemade pomegranate jelly is a great way to preserve the fresh flavor of pomegranates.
- It can be used in a variety of ways, such as on toast, scones, or even as a topping for ice cream.
- Pomegranate jelly is also a healthy treat, as it is low in fat and calories and high in antioxidants.
Here are some additional resources on how to make and store homemade pomegranate jelly:
- Simply Recipes: https://www.simplyrecipes.com/recipes/pomegranate_jelly/
- Family Spice: https://familyspice.com/pomegranate-jelly/
Why you must try this recipe
Over the years, we have seeded hundreds of pomegranates. My teenage daughter has learned how to seed a pomegranate now that my children are older. So you see, we’ve mastered the technique.
Recall that pomegranate juice can cause skin irritation and stains due to its acidic content. The best way to seed pomegranates is actually in a bowl of water, but I’m talking about prolonged contact with pomegranate juice, like when you seed, say, thirty or so pomegranates!
The water method keeps your fingers clean and free of pomegranate juice in addition to catching the falling pomegranate arils. The complete directions for seeding pomegranates are available here.
Which brings me to my favorite pomegranate recipe for today: pomegranate jelly! Pomegranate juice is required to make pomegranate jelly. Nothing compares to fresh pomegranate juice, even though it is available for purchase.
Additionally, I’ve provided thorough instructions here for the ideal pomegranate juicer.
Now, the pomegranate aril, the fruit of the pomegranate, is primarily made up of juice and seed. You do need pectin to solidify the jelly. I used store bought pectin.
Pomegranate juice can also be added to any fruit to create a jam without pectin. Pomegranate juice would be a wonderful combination with raspberries and strawberries to make jam.
Pomegranate jelly is a very special kind of jelly and a great way to preserve this beloved fall fruit. To truly enhance the flavor of my jelly, I like to serve it with a sprinkle of fresh pomegranate arils.
It really is a delicious jelly for pomegranate lovers. And of course, it is rich in antioxidants and vitamins!.
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- Pomegranate juice: I’ve used both store-bought and freshly squeezed to make jelly.
- Lemon juice: The oxidation of the juice is prevented by the lemon juice.
- Powdered pectin: Pectin is necessary to jellify your jam because it is a pomegranate juice jelly without any fruit or fiber.
- Granulated sugar: You can adjust the sweetness and tartness of your pomegranate jelly to your preference.
1. Combine the lemon juice and the pomegranate in a large 4-quart pot and heat over high heat.
2. In order to keep the juice from burning, stir in the pectin and bring to a boil while stirring continuously.
3. Add sugar once the mixture reaches a rolling boil that won’t stop stirring.
4. After combining the sugar, boil for two minutes and then turn off the heat.
5. Skim off and scrape off any foam that is on top with a spoon.
6. Pour jelly mixture into sanitized mason jars. For instructions on canning jam using hot water, click this link.
You can add two TBS pomegranate arils to the top of each jar of jelly if you plan to store it in the freezer or refrigerator. To firm up the jelly, place the jars in the refrigerator for two hours after they come to room temperature.
Easy Pomegranate Jelly Recipe – March Canning Madness | Cosmopolitan Cornbread
FAQ
How long does pomegranate last in the fridge?
How long does homemade jam last without pectin?
How do you know if a pomegranate is still good?
How long does pomegranate jelly last?
Jelly will keep in the refrigerator approximately 3 weeks once opened. You can also freeze the jelly for up to one year in freezer safe containers. Remember to leave enough head space (about 1-inch) for expansion. If hot water canned and sealed, jars of jelly will last for 2 years. Do you need pectin to make pomegranate jelly?
How long will the color of the poop remain due to eating pomegranate?
Approximately, the color of poop after eating pomegranate can last two to three days. This is because the pigment that gives it its color is not fully metabolized. In some people, it can last longer and in others less.
How long do you cook pomegranate jelly?
Combine the pomegranate juice, lemon juice, and pectin into a very tall pot. Bring to a boil over high heat and cook for 30 seconds. Carefully Stir in the sugar. Return to a rolling boil and allow the jelly to cook to 220 degrees or until it passes the freezer test, 30 seconds to 1 minute.
How do you store pomegranate jelly?
Fill hot, sterilized jars with the pomegranate jelly to within 1/4-inch of the rim. Wipe rims and screw on hot sterilized lids and rings. Place jars on a rack in a large heavy stockpot and cover with boiling water. Heat to a simmer and simmer for 10 minutes. Remove jars and cool on a towel for 2 days before storing.