Pomegranate Sauce

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water cannerHeat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE pomegranate juice, lemon juice and sugar in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer until reduced by half.
  3. LADLE hot sauce into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  4. PROCESS filled jars in a boiling water canner 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip: To juice pomegranates, roll room-temperature fruit on a counter top, pressing it firmly to soften without breaking the skin. Holding the pomegranate over a fine sieve set over a bowl, use a sharp knife to cut out blossom end (crown), including the pith. Juice will begin to spurt out as soon as you puncture the skin. Using your hands, squeeze juice and seeds into sieve. Open the fruit the fruit and, using a small spoon, scrape remaining seeds into sieve. Use the back of a large spoon to press out any remaining juice from seeds. Measure 3-1/2 cups juice.

Note: Wear rubber gloves to keep your hands from being stained.