Oh! My goodness, I have sooo many pomegranates. The birds, for some reason, have left about two thirds for me – that is not like them.
I left a very large box of the best in the cool room and brought back (to Perth) an equally large box of the split and nibbled (hence, the not so perfect specimens in the photo). I am really at a loss as to what to do with them all. I have scoured my books and come up with pomegranate jelly, pomegranate cordial and pomegranate molasses. I started with the jelly and intend to tackle the other two, but that is not going to use up all the fruit.
I have searched the internet for chutney recipes. They are all fresh, whereas, I was looking for something I could bottle and put away. I would really appreciate it if anyone has any ideas for using pomegranates.
I have heard that there are two ways of juicing them. The one I did was to break the pomegranates into a large tub of water, gently easing the seeds out of the membrane. The membrane and skin float and the seeds sink, allowing you to skim off the debris. For a bucket and a half of pomegranates, this took us, at least, 2 hours. We ended up with yellow stained hands (from the membrane) and red syrup everywhere. Once the seeds are out, it is an easy process to extract the juice using a mouli.
The other way I have read is to use a citrus juicer. I might try that next time, outside the house!
We ended up with two bowls of seeds. I then put them (about half a bowl at a time) into this fantastic attachment to my Kenwood Major. It is, essentially, an electric mouli. It takes all the work out of seeding fruit. Below is my Kenwood in action.
Once I had the juice, I strained it to make sure there was no residual pulp in it.
I then measured the juice. I had 8 cups…
- 8 cups of pomegranate juice
- 8 cups of sugar (The recipes are all over the place with the amount of sugar you ought to put in so I just went by taste.)
- juice of 2 lemons
- 2 x 50g packet of Jamsetta (commercial pectin)
- Dissolve the sugar in the juice over a low heat, stirring constantly.
- Bring to the boil.
- Take off the heat and add the pectin.
- Return to the heat and boil rapidly until the temperature reads 105˚C (which took ages) and then test to see if it has gelled. If not, take off the heat and add more pectin (commercial, home-made or lemon juice). Bring it back to 105˚C and test again.
- Once it has gelled, pour into sterilised jars.
- I processed the filled jars in boiling water for 10 minutes. I wasn’t certain that it was necessary but all the recipes seemed to so I did.
I think this is going to taste great with a nice, rich cheddar.
Don’t forget, if you have any ideas for chutneys, pickles, etc, please, let me know. I would really appreciate it.
Postscript: The jelly was absolutely delicious with cheese. Here is a photo of the jelly on a cracker with Fontina cheese.
Thanks for the recipe, I am having a delicious glass of pomegranate cordial right now!
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What’s the name of the mouli attachment? How can I find it? Thanks!
Hi Nathan It is a Kenwood assessory. Check out a Kenwood site you are sure to see it.
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I find the pomegranate rather fascinating. And I don’t even remember ever eating one. Supposedly, they grow well in my climate, and I’ve been tempted to plant one or two over the years – but never have. How many fruits do you get from one tree? My doc thinks they are a wonder fruit, and that the juice is magic.
Hi Doc, They are a very tough tree/bush. They don’t need any special care and produce hundreds of fruit. Pomegranates grow in all soils and all climates but the perfect climate is the Mediterranean-type, cool winters and hot dry summers. The dormant bush will tolerate -5˚C. The only problem you may have is that a cool summer may not allow the fruit to ripen. We have a problem here with parrots eating the fruit (the bloody parrots eat everything) but this year they only ate about a third of the fruit. Agree, the juice is extremely good for you.
Deb said you can keep that one, she only likes the easy ones!!!!
I remember as a kid going out the front of our house and eating the pomegranates, does that give my age away?
Deb is right, it was a lot of work.
Maybe it does show your age. You don’t see pomegranate trees around the suburbs much anymore. It’s always the case, plants that grow easily in an area are not regarded highly when they should be the most respected.
Our tree has finally produced a whole lot this year- they must really thrive on neglect! Love your work on this subject Glenda- knew you would have something of use on the subject xxx
Hiya Em Pomegranate seeds freeze really well. Give that a bash too.