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Pomegranate jelly colors the season

Recipe: Tangy condiment is just the right red

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED DEC 22, 2019

Dark in the jar, pomegranate jelly is bright red on the plate (or cookie).
(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

Adapted from Simply Recipes

Ingredients :

4 cups pomegranate juice
¼ cup lemon juice
½ teaspoon butter
6 tablespoons powdered pectin (1 package Sure-Jell)
5 cups sugar

Instructions:

Strain pomegranate and lemon juices to remove any seed or white membranes.

In a large heavy pot, combine pomegranate and lemon juices with powdered pectin and butter. Bring to a full rolling boil.

Add sugar all at once. Return to boil. Boil for 2 minutes, remove from heat and let sit for 1 minute.

A food mill can be used to juice the arils.
(Photo: Debbie Arrington)

Skim off any foam. Ladle hot mixture into hot sterilized jars, leaving about 1/4-inch head space. Wipe rims, screw on lids and process filled jars in hot water bath for 5 minutes.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Garden Checklist for week of May 5

Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:

* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.

* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.

* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* Mulch around plants to conserve moisture and control weeds.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.

* Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom.

* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.

* Harvest cabbage, lettuce, peas and green onions.

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