Long overdue blog post, and homemade pomegranate jelly.

My apologies to my dear Hungry Foodies Pharmacy readers for it has been over a month since my last post. New life changes have kept me away from my kitchen. But I am now back in effect! I’m finished with my travels to Wisconsin for training, and I’m settling into my new job, new schedule, and new life.

I started my new job and I am loving every minute of it. I haven’t had an ounce of regret leaving my last job. Things have been extremely hectic with this new job because I was traveling to Wisconsin for three separate, week-long training classes every other week. This job requires that I become certified, which entails three exams and two projects that I must pass/complete before I can really delve into any major projects. So, I’ve been busily studying and working on projects for the last six weeks. I can happily report that I’ve passed two out of the three exams, and I am almost finished with my last project. Keep your fingers crossed for me!

One of the first things I wanted to make this weekend [that I had neglecting to do] was to remove the pomegranate arils from all the pomegranates off of our tree.  Our pomegranate tree did amazing this year!  In fact, it was almost a little overwhelming how many pomegranates we got this year.

What I was left with after removing all the arils, was bowls and bowls and b… you get the idea… of pomegranate arils.  But there also was what resembled a bloody murder scene with red pomegranate juice sprayed across the walls, window, countertop, and the floor.  It wasn’t pretty.

So I thought pomegranate jelly would be a great way to use/preserve the majority of our pomegranates. And not to toot my own horn… oh who am I kidding?  Of course I’m going to toot my own horn to say that this pomegranate jelly is to die for.  I’m just sayin’.

Stay tuned for a few other pomegranate recipes in the works!

Pomegranate Jelly

5 1/4 cups fresh pomegranate juice
1 packet plus 3 tablespoons less or no-sugar needed powdered pectin
1/4 cup lemon juice
2 cups sugar

Put a few small ceramic dish into the freezer.

In a non-reactive saucepan, heat pomegranate juice and lemon juice over high heat. Bring to a boil. Skim any of the white foam/impurities from the top. Reduce heat to medium-high, and add the powdered pectin. Whisk until all of the pectin has dissolved.  Add the sugar, increase the heat to high, and bring to a boil while whisking until the sugar has dissolved.  [I prefer my jam/jelly a little more tart than sweet, so adjust the sweetness or tartness to your liking.]  Let it continue to boil for an additional two minutes.

Take out one of the ceramic dishes from the freezer.  Ladle a small teaspoonful of the jelly onto the cold dish and put it back into the freezer for one minute.  Remove the dish from the freezer and draw your finger through the jelly.  If the jelly does not close up the channel, then it’s ready.  [If you prefer your jelly a little more firmer, add a little more pectin.]

If processing, pour hot preserves mixture into a hot, sterile 1/2-pint glass canning jars, filling jar to within 1/4-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Boil at 180 to 185 degrees F, and process, covered, 10 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place, up to one year.

Makes five 1/2 pint jars.

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