{"id":30540,"date":"2022-11-01T05:00:00","date_gmt":"2022-11-01T12:00:00","guid":{"rendered":"https:\/\/thatrecipe.com\/blog\/?p=30540"},"modified":"2025-11-08T16:04:06","modified_gmt":"2025-11-09T00:04:06","slug":"rose-pomegranate-jelly-a-sweet-autumn-treat","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/rose-pomegranate-jelly-a-sweet-autumn-treat\/","title":{"rendered":"Rose Pomegranate Jelly A Sweet Autumn Treat"},"content":{"rendered":"\n

Pomegranate Jelly, with its tangy sweetness, is delicious as is, but add the light floral flavor of roses and it becomes amazing. Fear not if making homemade jelly sounds intimidating. This easy recipe uses added pectin, making jelling a breeze.<\/p>\n\n\n\n

Whether you have a pomegranate tree in your backyard or just love this autumn fruit as much as I do, this Rose Pomegranate Jelly is the perfect addition to any breakfast spread or holiday gift.<\/p>\n\n\n\n

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Pomegranates are one of my favorite Autumn treats. Bright red tangy sweet deliciousness. <\/p>\n\n\n\n

Here in California pomegranates are in season from September through November. I have a pomegranate tree that produces huge fruit... that don't fully ripen until late December\/ January. <\/p>\n\n\n\n

So, I actually made this Rose Pomegranate Jelly recipe months ago for Christmas presents and am just publishing now that pomegranates are actually in season for most people.<\/p>\n\n\n\n

What Do Roses Taste Like?<\/h2>\n\n\n\n

Edible flowers and floral extracts taste like they smell. Roses, lavender, rosemary blossoms are some of my favorites.<\/p>\n\n\n\n

This recipe uses a splash of Rose Water<\/a>, which is made by distilling rose petals. You could make your own if you have pesticide and herbicide free roses with a strong smell. I buy mine, and a little goes a long way.<\/p>\n\n\n\n

You can omit the Rose Water, swap it for some lavender extract, or add some sprigs of fresh herbs while you are boiling the jelly and remove before canning.<\/p>\n\n\n\n

Tips for Jelly Making and Canning<\/h2>\n\n\n\n

Some people use the leftover pomegranate arils wrapped in cheesecloth to add extra pectin to make sure the jelly gels. <\/p>\n\n\n\n

I skipped that and went for the sure fire method of using added pectin, making this a great recipe for beginning jelly makers.<\/p>\n\n\n\n

If you are new to canning, be sure to read these water bath canning instructions<\/a> before beginning.<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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