Saturday, January 8, 2011

Pomegranate Jelly


There is a distinct attraction to pomegranates. Not quite sure I can put my finger on it. Is it the little scarlet red jewel seeds inside? Is it the unique flavor of the juice? Or is it the wonderful health benefits of the antioxidants? Actually, I believe it is all three plus a whole lot more. The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times. The pomegranate tree was introduced into California by Spanish settlers in 1769.






















As a kid, I enjoyed pomegranates and would slowly pick the seeds out of the beautiful round fruit and eat them one by one. Once you bit down, a burst of sweet juice would awaken your mouth and left you wanting more. Today, I am fortunate that there is a company called POM Wonderful located in Southern California who produces a variety of pomegranate products. The actual fruit is being grown in the sunny region of central California. Imagine, an entire company dedicated to just one fruit – that is what makes them masters in their field.























Over the holidays, I was quite obsessed with canning. My mission was to create a wide variety of canned goodies to give to family and friends. While browsing through Jellies, Jams & Chutneys by Thane Prince, I came across page 171 which was a recipe for pomegranate jelly. Perfect - I thought to myself. I would run down to Safeway and pick up multiple bottles of POM Wonderful and begin my jelly making process.

















The recipe was simple and I knew that the flavors of the pomegranate would be just perfect on a piece of toast or warm freshly baked scone. I decided to double the recipe to yield a large enough batch for my entire gift giving requirements. The beauty of this recipe is that you can make it year round since POM Wonderful is available all of the time.























Pomegranate Jelly

4 C. POM Wonderful Juice
2 ¼ lb. Granulated sugar
4 ½ oz. Liquid pectin
2 Lemons, freshly squeezed

Put all of the ingredients in a non-reactive pot, and bring mixture slowly to a boil.
When the sugar has completely dissolved, cook the mixture at a full rolling boil for 2 minutes, then test for a set. Once the setting point has been reached, ladle the jelly into hot sterilized jars, seal, process and label.

19 comments:

  1. this jelly looks wonderful!!! I should try it! it must be perfect for breakfast... :D

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  2. Perfect; I'm on a wonderful Pom kick and will get some POM Wonderful today. Think I'll add some of the fresh arils I just got from Costco. Thanks!

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  3. I've kind of been obsessed with Poms lately as well--it's kind of the new trend. This is the first jelly/jam/canned good I've seen thus far this season and it's such a wonderful idea. If i knew how to can goods, I would follow in your footsteps.

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  4. What a great idea! I love pomegranate everything but have never had pomegranate jelly. Yum!

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  5. I made POM molasses in November, but think I'd love to try my hand at making some pomegranate jelly! I'm a convert...never had eaten one before November, and now I LOVE them!!

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  6. I love to can and this recipe looks so perfect! So simple and easy but delicious!

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  7. excellent idea. i LOVE jam on toast, especially when there's a nice thick buffer, ahem layer, of butter to keep it company. mmm, i'm jonesing for tea now. i love that this recipe has only four ingredients yet yields product for many weeks. a definite plus. i'm bookmarking this for later. thanks!

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  8. Lisa, I was just looking at my new jam book last night and was wishing that I wasn't so intimidated by canning. And here you come out with this great pomegranate jelly so all I can think about is what I'm missing. I hope one day I'll be able to make preserves, jams, marmalades and jellies like you can. Sooner rather than later, I hope! Have a great weekend!

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  9. Yum! looks like everyone's in a pomogranate-y mood this weekend. I just made a pomogranate and coconut icecream!

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  10. The POM juice tastes great..bet the jelly tastes super as well.

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  11. I saw some pomegranates at the store and about wrecked my shopping cart because they NEVER carry them...I should have picked some up to make this, we love jelly!

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  12. What a fresh take on jam! I usually stick with the same ol' low sugar Strawberry, but this would totally rock on a PB & J or toast!

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  13. What a pretty color for jelly! This would be fantastic on a freshly baked scone. Wish I had jar!

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  14. O just know how good this is! GREG

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  15. I love making this so fresh and awesome flavor I put this on Salmon its wonderful ofr grilled foods too!

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  16. Whew, I was relieved to read that you did not seed a bushel of pomegranates for your beautiful jellies :) Thank goodness for POM Wonderful!

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  17. I love the flavor as well. I made a pomegranate / black currant wine last year that is a great after dinner drinker.

    It is good to have obsessions...

    Jason

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  18. I'd love to receive this as a gift. And that book sounds amazing Lisa. Great recipe (=

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It simply makes me smile when I receive a new comment and I look forward to hearing from you!

 
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