Pomegranate Power

When it comes to antioxidant content, the juice of this reddish- pink fruit wins high marks. One study at the University of California, Los Angeles, ranked pomegranate juice higher than nine other beverages, including grape juice and tea. It's also a good source of potassium. Although more research is needed, scientists say the juice might ease the pain of Osteoarthritis and have a role in cancer prevention.
Pomegranate's edible seeds are also beneficial. Loaded with antioxidants, fiber and vitamin C, they can be sprinkled on salads, mixed with yogurt and jam, or used as an ice cream topping.
But, like grapefuit, pomegranate can interact with certain medications, so check with your doctor before using.





POMEGRANATE JELLY

Here's a great use for bottle pomegranate juice.

Ingredients

4 cups pomegranate juice
1/4 cup lemon juice
1 package powdered pectin
5 cups white cane sugar

You'll also need:

6-7 Eight ounce canning jars

Method
1 Make the Juice. There are two basic ways to make pomegranate juice from fresh pomegranates. The first is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes. Strain the seeds and put them in a blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.

The second way to juice a pomegranate is to use a juice press. I have an old fashioned press that I use. I wash the pomegranate and cut it into quarters or halves, depending on how big the pomegranate is. I then crush the sections with a press and strain the juice through a mesh strainer. I have found that this method takes half the time or less of the first method, but the flavor can be a little more bitter because you are squeezing the peel as well.

WANT TO SAVE ALL THIS WORK? USE BOTTLED POMEGRANATE JUICE!

2 Prepare canning jars. Seep the clean, empty canning jars in boiling water for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.

3 Measure pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.

4 Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids.

5 Finish canning. This step you need to take if you plan to keep the jelly unrefrigerated. Place the jelly jars, not touching, on a rack in a tall pot of boiling water. The water should cover the top of the jars by at least an inch. Boil for 5 minutes and then remove from the water. Let the jars cool. Check seals, the lids should be sucked down (you'll hear a popping noise as the jelly cools). Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Lasts about 3 weeks once opened.

Yield - 6-7 cups.