Jan 17 2010
Pomegranate Jelly
Nathan’s Mom is well-known for giving away her delicious, homemade pomegranate jelly. Here in Southern California pomegranates are abundant. I have heard many, seriously like 5 people, talk about their own or their friend’s pomegranate trees having so much fruit that they beg people to come take it off their hands. The same goes for oranges, but that is a story for another post. Being the east coaster that I am when I think pomegranate, I think $4/each. So I never cease to be amazed when my neighbors have giant crate of pomegranates they are trying to pon off. Nathan’s Mom makes her jelly with fresh squeezed pomegranate juice and it is delicious! I have no experience with any kind of jam or jelly making – so she was nice enough to let me watch her make a batch!
Pomegranate Jelly
- 3 1/2 cups prepared juice (about 5 large fully ripe pomegranates)
- 5 cups (2-1/4 lb.) sugar
- 1 box Sure.Jell Fruit Pectin
First prepare the juice. Cut 5 large pomegranates in quarters. Place halves in a fruit juice reamer or other desired juicing device. If you want, you can buy ready-made pomegranate juice. We used this antique juicer from Nathan’s Grandma. They also sell these pomegranate presses at Williams Sonoma.
Measure 3 1/2 cups of juice into a 8 quart saucepan. Measure sugar and set aside. Mix fruit pectin into juice. Place over high heat and stir until mixture comes for full boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Add a bit of butter if it starts to foam. Remove from heat and skim off the foam and put in a small bowl (the foam doesn’t look pretty in the jars but can still be eaten out of the bowl the next few days). Ladle quickly into jars filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw down tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check the seals – they should pop! Makes about 7 8 oz. jars.
