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Persephone And The Pomegranate

9:12 AM

This time of year simply screams cranberries and pomegranate.   I love seeing them on the shelf at the grocery store and they've become a welcome tangy addition to many of my seasonal meals this year.

I can't see a pomegranate without thinking of the Greek Persephone and the underworld myth.

Which you can read about here:
http://en.wikipedia.org/wiki/Persephone




Those beautiful red pomegranate seeds (arils) are irresistible this time of year.  And so, I decided to combine the classic American seasonal flavor of Cranberries with that of Pomegranate in my

Cran-Pomagranate Quick Jam
36oz fresh or frozen cranberries
4 1/2 cups cane sugar

2 cups Pomegranate juice
3 1/2 cups cane sugar
1/2 package Certo liquid pectin

6  medium sized glass canning jars with rings and lids

Clean and prepare your jars and rings.  I sanitize them by washing in hot soapy water.  I generally don't do a water bath afterwards b/c... well... I don't like to. LOL!  In a large pot, mix together cranberries and 4 1/2 cups sugar.  Cook on medium high heat for about 20-30 minutes, stirring often.  When the berries pop and cook down, and the "jam" starts sticking to your spoon reduce heat to a simmer.  In a 2nd large pot, mix Pomgranate juice and 3 1/2 cups sugar.  Bring to a rolling boil and then add the pectin. Stir at a high boil for 60 seconds and then dump the liquid into the pot of cranberries.  Mix together briskly and allow to come to a boil altogether for about 60 seconds.  Ladle your jam into the jars and cover with lids.  Wait until they cool a bit and you hear the seals "pop".  Then transfer the jam to the refrigerator.   It'll hold in the fridge for about 3 weeks.  If you want it to hold longer, freeze it for up to a year. Thaw it out when you're ready to use.   

You could also use a waterbath method to seal the jars so that you don't have to refrigerate them and they'll keep on the shelf for up to a year.


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