How to Make Pomegranate Jelly and Pomegranate Syrup
Make pomegranate jelly, pomegranate syrup, and grenadine.
Juicing the Pomegranates
Find a tree because it's too expensive to buy enough pomegranates. Use a pair of small shears and wear a heavy jacket to protect your arms against the thorns.
Before you make anything, juice the pomegranates. Use a spoon to scoop out the pomegranate seeds. Place them in a jelly or cloth bag and squeeze out the juice. Strain the juice through a second cloth bag or a jelly bag. If you don't have enough juice for your recipe, add a bit of water to the leftover pulp. Paula Woolfert in the Cooking of the Eastern Mediterranean recommends against reaming the pomegranates because the white parts are bitter. She puts the seeds into a cheesecloth and squeezes them by hand. In the November Ď95 Saveur magazine, itís recommended to roll the pomegranates around to soften it up inside, poking a hole in it, and then squeezing the juice through the hole.
Tip: You can freeze the pomegranate seeds.
How to Make Pomegranate Jelly
How to Make Pomegranate Syrup
The recipes are from the Cooperative Extension of the University of Californiaís Master Food Preserver program (tel. 916-366-2013). Most counties have a similar agency.
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