When blessed with this box of beautiful pomegranates over the weekend, I knew I had to put them to good use. Not only are they super incredibly good for you, but they are SO delicious!
There’s just one problem.
Have you ever tried to eat a pomegranate?
That’s a whole lotta work to get to those juicy little seeds!
From the time I woke up this morning until after dinner, I was up to my eyeballs in pomegranates. Oh, you should see the red splatters all over my kitchen counters. And walls. And floors. Good thing I had on an apron. At one point I began to fear the mail lady knocking on my door; I envisioned the horror in her eyes as I came to greet her with a knife in hand and bright red stains speckling my face and entire frontside. No, really… it’s pomegranate juice!
Before I jumped into this project I had to look up the best way to open a pomegranate. It’s a tricky thing, you know.
Here’s your step-by-step for how to juice a pomegranate:
1. Cut off the tip of the pomegranate.
2. Cut slits from top to bottom all the way around the fruit, so as to separate it into sections.
3. Soak the pomegranates in water for about 5 minutes.
Once they’ve soaked a little while, pull each section apart and gently pop the seeds off of the rind. The seeds will sink in the water, and the rind and flesh from inside the fruit will float. Skim off the unwanted floaters, and gather your juicy seeds for the next step.
My Jada loves to eat these seeds just like this. But there is a seed within the seed, and I can’t stand chomping on the gritty middle. So, after she’d had her fill, I took two big bowls of pomegranate seeds and juiced them in a juicer. (I tried using my Back To Basics Food Strainer with the tomato screen and then with the berry screen, but it did NOT work well for these.)
About half of the box of pomegranates yielded a half a gallon of juice. And it was so sweet and tasty! The kids and I enjoyed a glassful right then. But since I have a lot of these, I wanted to play around and try making pomegranate jelly.
Here’s the recipe I used, you can halve it if you don’t have this much juice to work with.
Makes 6 pints.
- 7 cups pomegranate juice
- 2 packs powdered pectin
- 10 cups sugar
Combine juice and pectin in a large saucepot. Bring to a boil over medium heat, stirring. Add sugar and stir until dissolved. Bring back to a boil. Once it’s boiling hard, time it for one minute, stirring constantly to avoid scorching. Remove from heat. You can skim the foam off the top if you want, just for looks. Ladle hot jelly into hot jars leaving 1/4″ headspace. Screw sterilized lids on and turn upside down to cool. The Ball Blue book recommends hot water bathing these for 10 minutes… but you know me, I never water bath my jellies.
Lucky me, there was enough leftover in the pot to pour into a small glass jar to test out right away.
Oh, heaven! Pomegranate jelly is so worth the effort.
Have you ever tried to juice a pomegranate? What’s your favorite thing to do with these super fruits?