Pomegranate Seeds–A Sweet Explosion on the Tongue

Author: Meera, September 12, 2016

Strolling through our small orchard today, I cut into a pomegranate to check on the seeds–the edible part of the fruit. To my surprise, they had turned ripe. Inside, the seeds were gorgeous red jewels, plump and juicy. The sweet juice in the seeds carries a powerful antioxidant punch, too; it’s loaded with Vitamin C, Vitamin K, fiber, potassium, protein, and folate.

 

 

pomegranate seeds  lg web

 

 

You might wonder about ways of cooking with pomegranate seeds. How about tossing them into citrus or a green salad, pairing them with goat cheese on a crostini, or sprinkling a few on poached pears dipped in chocolate, or incorporate them into a Mediterranean couscous with cashews or pistachios?

 

I think I’ll make some pomegranate jelly–it tastes great on toast, makes an excellent foil for goat cheese, and also creates a moist and delicious glaze for chicken.

 

The hardest part of making the jelly is separating the seeds from the white pith that holds the seeds in place inside the leathery peel.

 

The jelly recipe consists of few ingredients: pomegranate juice, sugar, water, and classic pectin. Here’s how I make the jelly.

 

 

 

POMEGRANATE JELLY RECIPE

 

Ingredients:

 

3 1/2 cups pomegranate juice (well strained to remove all the particles)

 

5 cups granulated sugar

 

6 tablespoons classic pectin

 

 

Directions:

 

Prepare boiling water canner and wash eight to ten half-pint jars in the dishwasher.

 

Place rings and lids in a pan of simmering hot water.

 

Cut one end of the pomegranate off to expose the membranes and seeds.

 

Section the pomegranate and scrape the seeds out into a medium to large bowl.

 

Repeat the process until you had several cups of seeds.

 

Rinse well and then run the seeds through a juice extractor.

 

Strain out the juice through a jelly bag or multiple layers of cheesecloth. Note: The juice stains, so take care to protect kitchen counters and clothing.

 

 

Ripe pomegranate

Ripe pomegranates have a leathery outer skin

 

 

 

Put the juice and pectin into a large pot and bring to a boil, carefully stirring to blend in the pectin.

 

Add sugar and stir until completely dissolved and boil for one minute at a roiling boil that cannot be stirred down. Ladle off foam, if necessary.

 

Ladle jam into clean, hot jars leaving one-quarter inch head space. Attach hot lids and then the rings. Tighten to finger tight.

 

Lower the filled and sealed jars into the canner. Process for 10 minutes at a roiling boil. Remove and let cool.

 

 

 

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If you enjoy reading about farmette topics (including gardening, beekeeping, and delicious recipes), check out my cozy mysteries A BEELINE TO MURDER and also THE MURDER OF A QUEEN BEE in the Henny Penny Farmette series (from Kensington Publishing).

 

 

 

These novels are available through online retailers such as Amazon, Barnes & Noble, Kobo Books, and Walmart as well as from traditional bookstores everywhere.

 

 

The first novel in the Henny Penny Farmette series

See, http://tinyurl.com/hxy3s8q

Now available in mass market paperback, this debut novel launched the Henny Penny Farmette series of mysteries and sold out its first press run.

 

 

 

 

The second cozy  mystery in the Henny Penny Farmette series, available Sept. 29, 2016

See, http://tinyurl.com/h4kou4g

The second cozy mystery in the Henny Penny Farmette series, available Sept. 27, 2016, is now available on Net Galley (netgalley.com) for professionals and readers who write reviews. The book may be pre-ordered as well. Click on the link under the image.

 

 

 

 

 

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2 Responses to “Pomegranate Seeds–A Sweet Explosion on the Tongue”

  1. Alan Mercieca Says:

    I am a pomegranate collector. That photo with the green skinned pomegranates. Are all the pomegranates in that photo from the same tree? Do you know anything about the variety or the tree?

  2. Meera Says:

    Alan, I have six pomegranate trees. I’m not sure about the green skinned pomegranate photo you are referring to, but all the photos on the site are taken from my own plants so it has to be one of ours. I know it only as Punica granatum. It is not a dwarf. The trees are three years old and about five to six feet tall, heavy bearing, with lots of fruit. The skin is leathery red when ripe and the berries inside are sweet and a deep-red color. The trees are thriving here in Concord. Meera

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