Agarita Jelly


Courtesy of Stephanie McClenny, Confituras
Photography courtesy of Stephanie McClenny

Fairly difficult

Agarita Jelly


For 1 Person(s)


  • 3 pounds agarita berries, picked through, sorted and rinsed
  • 3 cups water (or enough to cover the berries)
  • 1/4 cups lemon juice
  • 4 teaspoons calcium water (for information about this, visit the FAQ section of
  • 4 teaspoons Pomona’s Pectin powder
  • 1 cups granulated sugar
  • 1 cups local honey

Agarita Jelly Directions

  1. Put the berries and water in a medium saucepan and bring to a boil. Lower the heat and simmer, covered, for about 10 to 15 minutes.
  2. Stir and mash the berries (I use a potato masher) and cook 5 minutes more. Pour into a jelly bag or over dampened cheesecloth set inside a fine-mesh strainer placed over a bowl to catch the juice. Allow to drain for at least 2 hours. There should be about 4 cups of juice—add a little water if it’s short.
  3. Pour the measured juice into a saucepan.
  4. Add the lemon juice and calcium water and slowly bring to a boil.
  5. Meanwhile, in a small bowl, thoroughly mix the pectin powder with the granulated sugar.
  6. Add sugar mixture to the boiling juice, stirring vigorously for 1 to 2 minutes.
  7. Add the honey, then pour the mixture into prepared jars and process for 10 minutes in a water bath. 

    Note: This is a lower-sugar version; sweeten to taste. The fact that you can control the sugar is the good word about using Pomona’s Pectin.

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