Pomeganetes 10/27/2009
 It is now into pomegranate season and I will be making my jelly. It is something everyone likes. I think it tastes good on cheese cake. So here is the recipe. Pomegranate Jelly 4 cups pomegranate juice 2 Tab fresh lemon juice 1 box pectin 6 cups of sugar 8 1/2 pint jars, sterile Put both juices in large, heavy-bottom pan. Stir in pectin. Heat to boil. Add sugar and heat to boil you can't stir down. Boil 1 minute and remove from heat. Skim off foam. Fill jars, seal, and process per directions on your pectin insert. Here is the process....  I have started without you as you can see on the cutting board. This pomegranate is on the smaller side. I usually cut them in half. If they are bigger I cut them in quarters.  As you can see, I have a big pan of them now.  This is my grapefruit juicer for lack of a better term. I use a strainer all the way through these steps. Because not only do these fruit "bleed" all over, they spit seeds everywhere, and I don't want seeds in my jelly! Under the strainer is a 4 cup measuring cup. Just enough for a batch of jelly.  There are still lots of seeds in here, so I usually tear them in half, hold them over my china cap.....what is a china cap, you say?  This is a china cap. It is sitting in a big pot to catch the juice. Making pomegranate juice is a labor of love, 'cause it is so messy, and so hard to do. You whack the pomegranate with a wooden spoon over this and the seeds will fall inside. Then you roll the stick around inside till you pop the seeds and the juice runs out. Now would be a stopping point. You can either put the juice in the fridge for a day or 2 or freeze it. Mine is in the fridge. Tomorrow I will can the jelly. I am tired! CommentsArija Irv ing 11/02/2009 20:31
Chris andI were wondering how many pomagranites it takes to get enough juice to make a batch of jelly. and how long it take to squeeze it? Leave a Reply |
