I can’t believe another year of Pomegranate Week has come to an end. Considering the amount of pomegranates I have consumed in the past two weeks while working on these recipes, I am not, by any stretch of the imagination, tired of eating pomegranates. If anything, I want more!!!! Today’s recipe is adapted from one of the Italian recipe books that my sister sent me earlier this year called “Marmellate e Conserve.” As soon I saw their Pomegranate Jelly, I knew I had to make it.

This recipe is fairly easy to make and it is really yummy! The flavor of the quince is very subtle while pomegranate certainly takes center stage. I think that this jelly goes well with chicken, turkey, and the other white mean, pork. This is a great alternative to cranberry sauce for Thanksgiving as well.

Ingredients (make one 8oz jar)

1 cup pomegranate juice
1 quince
1/2 cup water
1 packet unflavored gelatin
2 tbsp sugar
1 tbsp lemon

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Juice pomegranate and rough chop quince.  Reserve 1/4 cup of pomegranate juice.

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Place 3/4 cup pomegranate juice and quince in a pot add 1/2 cup water and simmer for 20 minutes.

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Place the 1/4 cup of pomegranate juice in a small bowl or measuring cup. Add unflavored gelatin and let stand for 1 minute. In the mean time line a colander with a cheesecloth folded a couple of times over and place it over a glass bowl.

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Add 3 to 4 tablespoons of the warm pomegranate juice to the bowl or measuring cup with the gelatin and mix well. Then add back to the to pot.

Pomegranate Jelly-5Mix the juice well making sure that the gelatin has dissolved.

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Pour the juice and fruit in the colander and fold over the cheesecloth.  Allow to stand over night.

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Place an 8 oz glass jar in boiling water for about 10 minutes. Carefully remove from boiling water and dry completely.

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In the mean time, discard the fruit. Place the juice in a pot and bring back into a liquid form.

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Add sugar.

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Add lemon juice. Stir constantly to make sure that the sugar is dissolved. Continue cooking for 10 minutes longer.

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While the jar is still hot pour the juice in it.

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Close the lid shut and flip it upside down for 2 minutes. Allow to sit over night at room temperature to firm up.

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Keep in a cool and dark place and consume within a month. Once open store in the fridge.

Recipes from Pomegranate Week 2014
Pomegranate Cheesecake
Zeytoon Parvardeh ~ Persian Pomegranate, Olive, & Walnut Dip

Recipes from Pomegranate Week 2013
Pom & Rum, A Cocktail
Butternut Squash & Pomegranate Salad
Lavashak Anar ~ Pomegranate Fruit Roll

Recipes from Pomegranate Week 2012
Eggplant With Pomegranate & Mint Dressing
Vegetarian/Vegan/Gluten Free Pomegranate Soup
Cucumber & Pomegranate Salad

Recipes from Pomegranate Week 2011
Pomegranate Ice-Cream
Potatoes with Pomegranate

Pomegranate Jello

Recipes from Pomegranate Week 2010
POM Wonderful Dinner Party ~ Persian Ruby

How to Open & Seed a Pomegranate
Rice with Pistachios & Pomegranate Arils
Pomegranate & Lime Glazed Cornish Hens

Pomegranate Granita

Recipes from Pomegranate Week 2009
Persians’ Love Affair with Pomegranate

Pomegranate Juice
Khoresht Fesenjan ~ Persian Pomegranate & Walnut Stew

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