Posts tagged pomegranate
FARM Pomegranate Jelly


- 3 1/2 cups of pomegranate juice

- 1/2 tsp. butter or margarine

- 1 box SURE-JELL fruit pectin

- 5 cups sugar, measured into separate bowls


Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat likes in saucepan off the hear. Let stand in hot water until ready to use. Drain well before filling.

Cut pomegranates in half horizontally. Squeeze out juice from each half with orange juice  press or citrus reamer. Place 3 layers of damp cheesecloth or a jelly bag in a large bowl. Pour prepared fruit juice into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 1/2 cups juice unto 6 or 8 qt saucepot.

Stir pectin into juice saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that does stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch from the top. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 mins. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)


Spinach, Pear and Pomegranate Salad

A favorite around the FARM, we borrowed this from William Sonoma years ago, and never looked back.


- 1/3 cup walnut pieces

- 3 Tbs. cider vinegar

- 2 Tbs. extra-virgin olive oil

- 1 Tbs. honey

- 1 tsp. Dijon mustard

- 1/4 tsp. salt

- 1/8 tsp. freshly ground pepper

- 8 oz. baby spinach

- 2 ripe pears, such as Bartlett, cored and sliced

- 1/2 cup pomegranate seeds

- 1/4 cup crumbled blue cheese


Preheat an oven to 350°F. Spread the walnuts out on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Immediately pour onto a plate to cool. Set aside.

In a large bowl, whisk together the vinegar, olive oil, honey, mustard, salt and pepper to make a dressing.

Add the spinach, pears, pomegranate seeds and walnuts to the bowl and toss gently to mix and coat well. Divide the salad among 4 plates or bowls and top each with about 1 Tbs. blue cheese. Serve immediately. Serves 4.