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Quick and Easy Orange Pomegranate Jelly Instant Pot Recipe

29 March

Learn how to make a quick and easy orange pomegranate jelly in the Instant Pot.  This makes a small batch that doesn't need canned for preserving.  Also learn how to thicken jam with cornstarch without the need for pectin.


We have an orchard with apples, peaches, plums, and cherries, so I do make a lot of jams and jellies each year.  I can them to preserve them for the winter and the following spring.  


However, we really only use a lot of strawberry jam, grape jelly, and peach jam.  For other flavors, I make them in small batches and don't can them.  


Enter the Instant Pot.  It makes quick work of making jams and jellies for small batches.





As if that's not easy enough, you can also learn how to thicken jam with cornstarch.  That's right, you don't even need a box of pectin to make this orange pomegranate jelly recipe!


Orange Pomegranate Jelly Instant Pot Recipe


Can You Can Jelly in Instant Pot?


This orange pomegranate jelly recipe won't make enough to can, so you will not need to can it.  However, you can not use an Instant Pot as a pressure canner.  


I so wish there was an approved electric pressure canner, but there is not one yet.  As soon as one becomes available that is approved for canning, I will be investing in one.


Some blogs recommend using an Instant Pot for steam canning.  So far, I can't find any research or studies on this.  For now, I can't recommend using an Instant Pot for any type of canning.





How Long Does it Take to Cook Jelly?


Recipes vary, but this orange pomegranate jelly recipe takes about 7-10 minutes to cook.  It's a very small batch, so the cook time is less than it would be for a full batch of jelly.


All recipes and fruits will have different cooking times, so follow the directions for the recipe.


Can You Overcook Jelly?


Yes, it is possible to overcook jelly.  Not only will this make your jelly very hard, it will also take away the fresh fruit flavor.


If you undercook your jelly, it can be runny.  However, you can always recook your orange pomegranate jelly recipe to thicken it.


You can add water to a thick jelly, but you can't get that fresh fruit flavor back.


How Do I Know When My Jelly is Done?


You can test this orange pomegranate jelly by using the spoon test or the wrinkle test.  To be honest, I'm not as picky for small batches.  I know that I can always reheat it and thicken it more.  





Jelly Spoon Test for Gel


Dip a large spoon into the jelly and lift it about 18 inches above the pot.  Dump the contents of the spoon into the jelly.


When you first start cooking the jelly, all of the jelly will fall off of the spoon.  As you keep cooking, the jelly will start to bubble.


If you do the spoon test now, the last little bit of jelly will fall off in two drops.  But keep going.  You'll know the jelly is ready when the last drops of jelly form a sheet that falls off the spoon.


You want to cook until the jelly falls off of the spoon in sheets and not in drops.


Finally, do the wrinkle test for jelly.  Before you start making this orange pomegranate jelly, put a small plate in the freezer.  


When the spoon test suggests that the jelly is done, place a spoonful of jelly on the plate and place it in the freezer for 1 minute.  Remove from the freezer.


Stick your finger in the jelly.  If it wrinkles, it is done cooking.  Otherwise, heat more.  


I remove the jelly from heat while I do the wrinkle test.  This prevents overcooking.  If it's not done, return to heat and keep cooking.





How Do You Thicken Up Jelly?


I've made many, many batches of jam.  I don't claim to be an expert, but I have some experience and take notes in my canning notebook.  


Last year, every single batch was runny.  I used brand new pectin and even added extra once I noticed that it wasn't setting up right.


I canned it anyway, and then I fixed it later.  I learned how to thicken jam with cornstarch to fix it as I used it.


If your jelly is runny, there are a few ways that you can save it.  You can add a few tablespoons of chia seeds.  They naturally gel to thicken the jelly.


To use, add 1 tablespoon of chia seeds per 8 ounces of jam or jelly.  Stir to combine.  The chia seeds will gel, but this can take several hours into the next day.


You can also recook the jelly without adding anything.  This boils off excess water, which will thicken the jam or jelly.


If you want to, you can also add some pectin.  Add about 1 tablespoon per batch.  Add more as needed.


Or you can learn how to thicken jam with cornstarch or arrowroot powder.  Both thicken jams and jellies well, but I only recommend them for small batches that you aren't canning.


Cornstarch isn't made for the high heat of canning, but it's perfect for this small batch orange pomegranate jelly recipe.


Can You Make Jelly Without Pectin?


Yes, making jelly without pectin is totally a thing.  Most fruits have natural pectin.  Strawberries, for example, have natural pectin.  Therefore, I don't add pectin to my Instant Pot strawberry jam recipe.


Oranges are high in natural pectin, but it's mostly found in the rinds.  If you use the rind, this becomes orange pomegranate marmalade.  


However, I'm not using the rind.  I rely on cornstarch or arrowroot powder to thick this orange pomegranate jelly.


Can I Use Cornstarch Instead of Pectin in Jam?


Yes, you can learn how to thicken jam with cornstarch.  However, it's best for small batches that you aren't canning.


Cornstarch doesn't hold up well to the high heat of canning.  It's why I use Clear Gel, a modified corn starch, in my canned apple pie filling.  





How Much Cornstarch Do I Substitute for Pectin?


Generally, you'll use 2 tablespoons of cornstarch for each 4 cups of fruit.


Arrowroot Powder vs Cornstarch


I'm using cornstarch in the text here because no one searches for how to make jam or jelly with arrowroot powder.  


However, you can use either cornstarch or arrowroot powder interchangeably for making jelly without pectin.


Both will set up fine and give you good results in this orange pomegranate jelly recipe.  


Sugar Free Orange Pomegranate Jelly


To make sugar free orange pomegranate jelly,  you can use a sugar substitute of your choice.  I have not tried this with a sugar substitute, but I have made other jams and jellies with one.  They do really bubble up.


You can also use coconut sugar or monk fruit to sweeten this orange pomegranate jelly recipe.   Raw honey would also be excellent in making a sugar free jelly recipe.


How to Store Orange Pomegranate Jelly


This makes a small batch, so it's not enough to can.  Store in the fridge and use within a week.  You can also freeze it up to three months.


Orange Pomegranate Jelly Recipe Ingredients


For making jelly without pectin, you will need the following:


  


Orange Pomegranate Jelly Recipe Directions


Step #1


Roll the fruits on the counter so you can extract more juice.  Then cut fruits in half and juice them with a juicer or by hand.  Pour juice into the Instant Pot.





Step #2


Use the sauté function to heat the juice for five minutes.  Then add the cornstarch or arrowroot powder and sugar.  Whisk to combine.


Step #3


Keep the sauté function on and let boil until it thickens.  You can eyeball it or use the spoon test as directed above. 


Step #4


Pour in a clean jelly jar.  Let cool completely.  Store in the fridge.





And now you know how to thicken jam with cornstarch!  I hope you enjoyed learning about making jelly without pectin.  


For more Instant Pot recipes, check out these posts:



jam, instant pot, orange, pomegranate, orange pomegranate
breakfast
American
Yield: 16
Author: Cari @ Koti Beth
Orange Pomegranate Jelly Recipe  Instant Pot

Orange Pomegranate Jelly Recipe Instant Pot

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
How to make orange pomegranate jelly recipe in the Instant Pot. This uses cornstarch to thicken and is made without pectic.

Ingredients

  • 2 medium orange
  • 3 pomegranates
  • 3 tablespoons corn starch
  • 2 tablespoons sugar (optional)

Instructions

  1. Roll the fruits on the counter so you can extract more juice. Then cut fruits in half and juice them with a juicer or by hand. Pour juice into the Instant Pot.
  2. Use the sauté function to heat the juice for five minutes. Then add the cornstarch or arrowroot powder and sugar. Whisk to combine.
  3. Keep the sauté function on and let boil until it thickens. You can eyeball it or use the spoon test as directed above.
  4. Pour in a clean jelly jar. Let cool completely. Store in the fridge.

Calories

64.25

Fat (grams)

0.65

Sat. Fat (grams)

0.07

Carbs (grams)

15.02

Fiber (grams)

2.51

Net carbs

12.51

Sugar (grams)

10.28

Protein (grams)

1.05

Sodium (milligrams)

1.91

Cholesterol (grams)

0.00
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Cari Dunn
Cari Dunn

Cari lives on a small farm in Ohio with her husband, three kids, two dogs, two cats, five goats, and several chickens. She loves Gilmore Girls, glitter, coffee, and her kids. But not in that order.

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