Garden Green
01-07-2009, 08:07 PM
4 cups pomegranate juice
1/4 cup lemon juice
1 package powdered pectin
5 cups white cane sugar
6-7 Eight ounce canning jars
Make the Juice. There are two basic ways to make pomegranate juice from fresh pomegranates. The first is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes. Strain the seeds and put them in a blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.
The second way to juice a pomegranate is to use a juice press. I have an old fashioned press that I use. I wash the pomegranate and cut it into quarters or halves, depending on how big the pomegranate is. I then crush the sections with a press and strain the juice through a mesh strainer. I have found that this method takes half the time or less of the first method, but the flavor can be a little more bitter because you are squeezing the peel as well.
Prepare canning jars. Seep the clean, empty canning jars in boiling water for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.
Measure pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.
Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids.
Place in a water bath where water comes over the tops of the jars by at least an inch. Boil for 5 minutes and then remove from the water. Let the jars cool. Check seals. Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Lasts about 3 weeks once opened.
1/4 cup lemon juice
1 package powdered pectin
5 cups white cane sugar
6-7 Eight ounce canning jars
Make the Juice. There are two basic ways to make pomegranate juice from fresh pomegranates. The first is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes. Strain the seeds and put them in a blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.
The second way to juice a pomegranate is to use a juice press. I have an old fashioned press that I use. I wash the pomegranate and cut it into quarters or halves, depending on how big the pomegranate is. I then crush the sections with a press and strain the juice through a mesh strainer. I have found that this method takes half the time or less of the first method, but the flavor can be a little more bitter because you are squeezing the peel as well.
Prepare canning jars. Seep the clean, empty canning jars in boiling water for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.
Measure pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.
Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids.
Place in a water bath where water comes over the tops of the jars by at least an inch. Boil for 5 minutes and then remove from the water. Let the jars cool. Check seals. Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Lasts about 3 weeks once opened.