Recipe: Tangy condiment is just the right red
(Photo: Debbie Arrington) |
Pomegranate jelly looks as cheery as the holiday season -- a brilliant ruby red. It’s just the right color for Valentine’s Day sweets as well as Christmas cookies.
Using fresh juice, pomegranate jelly can be a tangy and pretty filler for thumbprint cookies or petite pastries. Delicious on toast or English muffins, it makes a flavorful glaze on pork or chicken, too.
It takes eight to 10 medium-to-large pomegranates to produce 4 cups juice. This recipe can be scaled down, but not up.
The little dab of butter cuts down on the foam (and hence the waste). This recipe is adapted from Elise Bauer’s excellent Simply Recipes version.
Pomegranate jelly
Makes 6 to 8 half-pints
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Garden Checklist for week of July 21
Your garden needs you!
* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to reduce the chance of fungal infection and to conserve moisture.
* Feed vegetable plants bone meal, rock phosphate or other fertilizers high in phosphate to stimulate more blooms and fruiting. (But wait until daily high temperatures drop out of the 100s.)
* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week.
* Harvest vegetables promptly to encourage plants to produce more. Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.
* Pinch back chrysanthemums for bushy plants and more flowers in September.
* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.
* Pinch off blooms from basil so the plant will grow more leaves.
* Cut back lavender after flowering to promote a second bloom.
* It's not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.
* From seed, plant corn, pumpkins, radishes, winter squash and sunflowers.
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