Pomegranates are a hard red fruit native to the Middle East. They have a high nutritional content and both the seed and the flesh are safe to eat. You can eat pomegranates raw or use them in cooking. Turning left-over pomegranates into preserves allows you to store them and enjoy the fruit over a three month period, instead of having to throw them out. Preserving pomegranates is relatively easy and is done in much the same way you would preserve any fruit.
Things You'll Need
- Measuring cup
- 1/8 teaspoon
- Lemon juice
- 8-quart saucepan
- Unsalted butter
- 3oz liquid pectin
- Canning jars
- Cooking thermometer
- Large cooking pot
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Select fully ripe pomegranates. Wash and cut them into quarters.
Fill a large container with water. Fully submerge the quarters into the water and leave to soak for five minutes. While still submerged, carefully break the pomegranates apart with your fingers, being careful not to break the seeds when doing so. White pith will come out and rise to the top of the water, while the seeds should sink to the bottom.
Remove the pith from the top of the water and from around the seeds. The pith is very bitter and will make your preserves bitter if it is not all removed.
Pour the water through a colander to collect the seeds. Carefully wash them with cold water and drain well.
Scoop out five cups of pomegranate seeds and five cups of sugar. Using an eight quart saucepan, layer the seeds and sugar. Do one layer of seeds followed by one layer of sugar and repeat. Add 1/8 tsp. of lemon juice to each layer.
Cover the pan and let the mix sit for about an hour. Uncover the pan and place over low heat. Stir regularly until all sugar is dissolved. Add 1/2 tsp. of unsalted butter to the pan and increase the heat to medium-high.
Bring the mixture to boil and stir in 3 oz. of liquid pectin. Boil for one minute, stirring regularly. Remove the pan from heat and skim off any foam from the mixture. Let sit for five minutes and then gently stir.
Ladle the preserves into hot jars leaving 1/4 of an inch free at the top of each jar. Use either half pint or pint sized canning jars. Wipe the rims clean and tightly secure the lids in place.
Fill a large pot with water and heat until it is 200 degrees Fahrenheit. Use a cooking thermometer to make sure the temperature is correct. Submerge the jars in the water for 10 minutes (half pint jars) or 15 minutes (pint jars). Remove jars with tongs. As the jars cool the lids will pop which means they have sealed.
Store the jars in your refrigerator for up to three months.