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?

     Hey!  Yesterday and today I have been setting up pictures so I can give you directions on how to make a compound butter, how I juice pomegranates for jelly, and how to bake a chicken breast.  I forgot to put my hot pepper relish on top of the chicken for the last 10 minutes.  I was distracted by making the Lad's lunch for work.  I guess you can add it as a condiment on top....or bake it like I planned.
     The pomegranate jelly is very tart and a wonderful accompaniment to any fish or chicken dish.  It is also really good in bar-b-que sauce and a good sauce for fresh fruit on pudding or cheese cake.  I like to melt it and mix it in softened vanilla ice cream, scoop it in-between two molasses cookies, re-freeze, and dip in chocolate.  Most excellent taste sensations.  The possibilities are endless.  I want to give you "new eyes" to look at your new recipes.
    This summer I went with my BFF to San Diego and she took a class.  While we were there we ate at the Hilton.  They served compound butters with their bread baskets.  One that I particularly liked was basil butter.  When I get that recipe the way I like it I will share that one too.
    There are so many ways to use jams and jellies besides smearing on toast I think you will be pleasantly surprised.
    As this is a work in progress and I am still learning how to use this computer...it will be a day or two before I ge
    

    I want to make this section easy for all to use.  If you have 2 to feed or 10, or any varying amount, you need to be able to adjust what you fix.  To do that you need to start at the beginning...that means shopping and storing/freezing. 
    I usually buy Zacky Farms or Foster Farms chicken because they don't have as much "junk" in their meat.  I can't afford the "free-range" stuff and I can't kill my own...I hurts my heart!  (My Mom used to call me the "Bird Lady").  I also buy the chicken breasts skin-on and bone-in...it is cheaper.  We can get it for less than a dollar a pound here in CA.  When I want boneless/skinless I do it.  Then...if I freeze it..I freeze the breasts separately in one portion servings. That way I get to adjust for how many I need to feed and how much is needed for the recipe.  Plus, it is easier and faster to thaw them out if they are already separated. I take the bones, some onions, garlic, and paprika and water, boil them for a while...pick the bones for meat to make salad or feed the animals treats. Strain the broth and put in ice cube trays.  Once they are frozen, pop them out of the tray and put in baggies, and mark the bags with date and contents.  That way when you need a little broth to make gravy or soup, or want to thin something down, you can add some flavor instead of water.
     I also save the skins off onions, stems of asparagus, celery bits, and the leftover bones of chicken or beef and freeze them.  When I get a lot of them, I put them in a baking pan and bake with a couple garlic heads cut in half, and whatever else I think sounds good, for 2-3 hours in a slow oven (300-325).  A smoked turkey wing or piece of smoked ham is good in there too.  After I bake it, I put it in a big stock pot and cover with water.  Simmer for an hour or so and strain.  This can also be frozen in ice trays or storage containers.  Thicken for gravy with a little corn starch and water (called a slurry).  This also makes good gravy for pot pies...Yummy!
    I hope this kicks your imagination into gear about how to use it up and wear it out.  A little planning before makes it easy and cheaper later on.  Using the ice-cubes of broth makes it easier to make gravy for 2 without opening a big box or can.  Then if someone brings an unexpected guest home you can add to it easy enough.

     This is my cooking section.  I am hoping to put tasty, easy recipes here of canned or preserved foods that can be incorporated into other dishes that you would be proud to serve to YOUR family and friends.
     I will share my years of experience canning so that you will NOT be afraid of poisoning your family.  Well, maybe you will still be afraid, but not as bad....my rule of thumb is if it sounds funny, smells funny, acts funny, when in doubt...throw it out!  But there won't be much of that...I assure you.
     I will give you basic instructions, recipes, and fixes for little mishaps.  You will have a better understanding of how canning works so you can experiment a little on your own.  This is my promise to you.

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This is making me crazy!  I am having such a hard time posting.  Guess I am just tired from yesterday.  Anyway...maybe 6th time is a charm today. LOL. 
While I was watering my garden yesterday, I saw a bunch of BIG, WHITE birds that looked like cranes flying around. My bird book says they are egrets.  They landed in the pine trees at the park which put in mind of them being Christmas tree ornaments.  What a "gift" of beauty first thing in the morning from my back yard.
Then I went to the Duck Races where I passed out my web address for this site.  I took some pictures and tried to move them around on here  but keep closing myself out.  What is a girl to do?  Quit trying to learn from someone who is cranky, is my guess.