Buena Vista Pomegranate Jelly
When I was lucky enough to visit the Buena Vista Winery last year, I saw my first pomegranate in its native habitat. I’m such a Texan I had no idea they grew on trees!
I’ve missed traveling to Napa this year, so I thought I would work on some recipes that used Napa Valley ingredients or reminded me of the wonderful times that I had there.
This jelly has a little tartness to it and is a great replacement for cranberry jelly for the holidays, or slathered on a thick piece of San Francisco sourdough bread. It also works well on top of a wheel of brie paired with a great bottle of Otelia’s Selection Pinot Noir.
This year I entered this into the State Fair of Texas Canning competition and won third place! I can’t wait for you to try it and let me know what you think.
INGREDIENTS
2 Cups Fresh Pomegranate Juice
2 Cups Pomegranate Juice From the Concentrate
1/4 Cup Fresh Squeezed Lemon Juice
5 Cups Sugar
6 Tablespoons Powdered Fruit Pectin
Directions
Wash six half-pint (8 oz) canning jars and lids, and place the jars into a large pot of boiling water that will cover the jars by at least more than 2”. Put the lids and rings into a separate small pot of hot water.
Juice the pomegranates to get 2 cups of juice, and stain to get out all of the seeds and membranes. In a large pot, stir together pomegranate juices, lemon juice, and pectin over high heat, stirring until it comes to a boil. Be sure to constantly stir to avoid scorching the mix.
When it comes to a rolling boil that you can’t stir down, add the sugar. Continuing cooking and stirring until it comes to a boil again, and cook it at a boil again for exactly two minutes. Remove from the heat and skim off the foam from the top of the mixture.
Remove jars from the water bath. Keep the water bath boiling so it will be ready when you fill your jars.
Pour the mixture into the jars leaving 1/4” headspace at the top. Carefully wipe and dry the top of the jar removing any of the liquid that may have spilled, and screw on lids and rings to finger tight - you don’t want to over-tighten.
Place the jars back into the water bath for five minutes, then place them on a cooling rack or towel for at least 12 hours. Do not move because this could affect your seal.
If after an hour or so the middle of the lid has not been inverted where you can push down on the middle and it can be pushed down your jars did not seal properly so these will need to be refrigerated instead.
Label, store, and enjoy!
Makes Six 8 oz Jars