Pomegranate Pepper Jelly

Adding pomegranate juice to your pepper jelly adds a velvety sweetness that balances the kick from the peppers. Add this jelly to your cheese board or use it to top meat or fish dishes.

Makes 7 Servings


  • 6 jalapeno peppers, halved lengthwise and seeded
  • 1 medium sweet red pepper, halved lengthwise and seeded
  • 1 habanero pepper, halved lengthwise and seeded
  • cups white vinegar, divided
  • 6 cups sugar
  • ¾ cups Red Crown Pomegranate Juice (Original or With Pulp)
  • 3 3-ounce packets liquid fruit pectin


  • Place peppers in food processor and pulse until combined.
  • Add 1 cup vinegar and pulse until peppers are finely minced. Transfer to large saucepan, stirring in sugar, pomegranate juice and remaining vinegar.
  • Bring to boil and reduce heat to medium, boiling for 10 minutes. Remove from heat and stir in pectin.
  • Return to boil, stirring constantly. Once boiling, remove from heat and skim off foam.
  • Ladle hot mixture into seven hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip-tight.
  • Place jars into canner with simmering water, ensuring they are completely covered with water. Boil for 10 minutes. Remove jars and cool.