Pomegranate Syrup

In November, I wrote a blog post about making pomegranate jelly. I gave a small jar of that jelly to a neighbor who invited us to their party. The neighbor has a friend with a pomegranate tree that produces a lot of fruit that they weren’t using. Our neighbor knows that we love pomegranates so he bagged up a bunch of them for us!

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Homemade Blueberry Jam

I think Lynn has decided since I successfully made pomegranate jelly twice that I can now make any kind of jelly or jam. One of her favorites that we have bought at two different small stands is blueberry jam.

One of our local grocery stores had blueberries on sale for $.97 for 6 ounces. I was given the instructions to buy blueberries and make a batch of jam with them.

I had a hard time finding a recipe to use to make this jam. Most of the recipes I found were for freezer jams. I saw a few that did not use pectin. I finally decided to use a slightly modified recipe from a book called Food in Jars: Preserving in Small Batches Year-Round. It is a great resource for the beginner canner.

First I measured my spices and put them in little bowls. I wanted to make sure I would have everything prepared so I wouldn’t overcook the jam while measuring those things out. Also it reminds me of cooking shows on TV where they always have all the herbs and spices measured out and sitting on the counter.

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Pomegranate Jelly

One of my favorite things that I planted at our house in California was the pomegranate tree. It really liked the weather there and grew quickly. Last year we had just over 50 pomegranates off the tree. We made a variety of things with those to see what they were like; the favorite of everybody though was pomegranate jelly.

I only made six jars of the jelly and they were gone in a couple months. Since we had moved from that house I figured I would not be able to make that jelly again this year.

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