Food Reformation: Learning to Make Pomegranate Jelly

This was a fun project I decided to try out one day when I was at the store walking through the produce section and I spotted these huge pomegranates. There was an elderly lady nearby, and we struck up a conversation about making jelly with the pomegranates, and I thought it was a lovely idea.

{Fun Fact: In Spain, pomegranates are called granadas because of their grenade like shape.}

Why Make Your Own Jelly?

Besides feeling a huge sense of accomplishment when you stand back and gaze at your pretty jelly jars all lined in a row, making your own jelly is both healthier than eating most store bought jelly and it costs less than buying the so-called health food jellies.

I did a comparison of the ingredients from a typical SAD (Standard American Diet) item — grape jelly, and my own pomegranate jelly. Here is what I found:

Grape Jelly
Ingredients: grape juice, high fructose corn syrup, corn syrup, fruit pectin, citric acid, sodium citrate
Serving Size: 1 Tablespoon
Sugar: 12 grams
Calories: 50

Pomegranate Jelly
Ingredients: pomegranate juice, honey, lemon juice, citrus pectin, monocalcium phosphate
Serving Size: 1 Tablespoon
Sugar: 4 grams
Calories: 16

The pomegranate jelly also has the benefits of being fresh and being made with of raw honey.

Items Needed to Make Pomegranate Jelly

  • 6-7 Large Pomegranates (If these aren’t available, 4 cups pomegranate juice will work.)
  • 4 teaspoons fresh lemon juice
  • 1/2 cup raw honey
  • 4 teaspoons Pomona’s Pectin (I like this pectin because it sets well with little or no sugar.)
  • 4 teaspoons calcium water (The calcium powder comes with the pectin. Simply mix 1/2 teaspoon powder with 1/2 cup water in a small jar. Refrigerate unused calcium water for later use.)
  • 6 pint size canning jars with new lids and rims

How to Make Pomegranate Jelly

1. First, you will need to juice the pomegranate. I might have done it the hard way, but it worked fine. Ideally, a sieve and a wooden pestle work the best. I just placed a strainer onto a large glass measuring bowl. I rolled my pomegranates around a bit, putting firm pressure on them to “pre-juice” them. Once I cut them open, I poured this juice into the bowl and put the pomegranate pieces into the strainer. I then took a glass jar and pressed them until all the juice is pressed out.

2. Strain juice through a cheesecloth to remove any unwanted particles.

3. Measure out 4 cups of juice and pour into a sauce pan. Add in 4 teaspoons of fresh lemon juice and 4 teaspoons of calcium water. Bring to a boil.

4. While waiting for the juice to boil, sterilize the jars, lids, and rims by placing them in hot water brought to a boil then left to stand until jelly is ready.

5. Thoroughly mix honey and pectin together in a small bowl. Once juice begins to boil, add honey/pectin mixture, stirring continuously (I have found a whisk works well) for 2 minutes. Mixture should return to a boil, then remove from heat.

6. Fill jars until they reach the bottom of the rim. Put on the seal and rim tightly and place in a pot of boiling water, making sure the water covers the jars by at least an inch. Boil for 5 minutes, then remove and let cool.

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Comments

  1. I found you on the Living Green Tuesdays link up. We have pomegranate trees, and I am definitely going to make jelly this year. Thanks!

  2. Ooooh, what a blessing! Would love to have fresh pomegranates!

  3. Lisa Lynn says:

    This looks delicious 🙂 I’ve never tried pomegranate jelly! Would love to have you share this on The HomeAcre Hop tonight at:
    http://www.theselfsufficienthomeacre.com/2013/01/the-homeacre-hop-5.html

    Hope to see you there!

  4. Hana - Mamota says:

    Interesting idea to use honey! Pomegranates are a bit hard to come by in this country, but this could be used for something else as well.

    In Czech, the fruit is called “granátová jablka” and that’s definitely not derived from grenades. But it has much to do with the colour, the same colour of the mineral that’s also called “granát” in Czech. That’d be garnet in English. The mineral is apparently called “granate” in Spanish and there you can actually even see the connection to the English word for the fruit. The Spanish Wikipedia article (http://es.wikipedia.org/wiki/Granate_%28mineral%29) mentions the name for the mineral might come from the Latin term for pomegranate, “malum granatum”. Czech Wikipedia tells me “granatus” is “grainy”. Sooo… it’s all linked, and “grenade” as in weapon is actually only a very modern word derived from all the previous ones. I.e., it’s the other way round – it’s not pomegranates called that way because they look like grenades, it’s grenades called that way because they look like pomegranates. Just to clear that up. 🙂

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