My father was the jelly/jam maker in my family. During the fall in southern Mississippi, the wild and domesticated fruit trees and vines provided my father with an assortment of fruits to choose from as he created the jams or jellies I looked forward to as a child. As the weather cooled and holidays approached ever so slowly, the one jam I longed for the most was his whole fig jam. I wanted to eat the entire jar, but that wish never materialized. I was limited to toast with the jam spread generously on it.
My father passed too soon for me to learn the intricacies of jam and jelly making directly from him, but the desire to repeat what he had accomplished never faded. After completing my education and getting into the routine of earning a living, I decided it was time to try my hand at jelly making. Since my mother had a monstrous pomegranate tree in her back yard, I convinced her to let me try my hand at making pomegranate jelly.
My first attempt was a disaster, and the stove in the apartment in which I lived was never the same. Instead of pomegranate jelly, my mother benefited from a year’s supply of grenadine I accidentally made from her pomegranates.
Now that my jam and jelly mistakes and failures are significantly reduced, I look forward to making an assortment each year for the purpose of giving them away. As summer fades, I collect an assortment of fruits, berries, and citrus for the sole purpose of making unique and traditional jams, jellies, and marmalades. My fall/winter favorites are: Apple Cider Cinnamon Jam, Asian-Pear Jam, Apple-Pear Cranberry Jam, and Persimmon-Strawberry Jam to name a few. My challenge for this time of the year is to make a jam or marmalade that I have yet to make successfully—the fig jam my father introduced me to as a child.
My goal for the past several years has been to make and give away at least a thousand jars of jams, jellies, and marmalades per year, as well as to win at least one first-place ribbon for a jelly or jam creation at the Riverside County Date Fair in Indio.
Should you wish to try or take a chance on one of my traditional or experimental creations, all you have to do is ask, since I often carry a few with me for the single purpose of giving them away. It’s just a way of passing on the traditions of my father while having a little piece of his memory spread to others.
Pomegranate Jelly
Prep Time:
10-15 mins but longer for the first try (this does not include prep time to juice the pomegranates – that could take hours)
Cook Time:
10 to 15 mins depending on stove
Total Time:
20 to 30 mins (longer if you have never made jelly before)
Yield:
Approximately 11 to 12 (8-ounce) glass jars (prepare 13 jars to be safe)
Ingredients:
- 8 cups white sugar – prefer to use cane sugar
- 7 to 8 cups pomegranate juice
- 2/3 cup lemon juice
- 3 boxes (1.75 ounces per box) dry pectin or 3 liquid pectin packages
- The amount of sugar and/or juice can be adjusted a little to control sweetness
Instructions:
Step 1: Immerse twelve 8-ounce jars in simmering water until jelly is ready. Wash new, unused lids and rings in warm, soapy water. Place lids in simmering water separate from jars.
Step 2: Combine pomegranate juice, lemon juice and pectin to a boil in a large stainless steel or porcelain saucepan over high heat, stirring frequently. Bring to a full rolling boil for two minutes. After two minutes of full boil, add sugar and bring to full boil again for two minutes.
Step 3: Remove from heat and skim off foam using a sterilized spoon.
Step 4: Place hot pomegranate mixture into hot sterilized jars (using a sterilized ladle or cup), filling to within 1/4 inch of the top. Top with sterilized lids and screw rings on tightly.
Step 5: Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Add more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and let the jars enjoy the boiling water for at least 5 minutes (but a few extra minutes will not hurt).
Step 6: Remove the jars from the pot and allow them to cool for up to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.
Walt Lancaster has been a member of this community for 30+ years, is comfortable both behind and in front of a camera, and enjoys scuba diving.