Today I wanted “normal” so I made Pomegranate Jelly. Not too many would think that is normal but it is for me. I love creating in the kitchen!
I started the day by making a loaf of Oatmeal Bread. My grandma taught me at a young age that the best way to taste fresh jelly was to spread it on fresh bread.
Food and Memories Are Often Connected
I started making this jelly six months ago. In November, I made an unexpected trip to California for my aunt’s funeral. She was a very special lady and I was glad to be able to celebrate her life with her family.
Above is my favorite photo of my Aunt Alice holding my granddaughter Nora, and her sister, my Aunt Margaret, holding my cousin’s grandson. The babies (who are now eight) share the same birthday.
Aunt Alice was our family historian. She had traced our family back many generations. My interest in family history and genealogy came from conversations with her. She also started regular family reunions so that our extended family stayed in touch.
When we headed home from the funeral, my cousin Tommy brought my Aunt Margaret some pomegranates from his tree, and she shared a few with me.
I separated the seeds from the husk.
I used a food mill to get all of the juice out of the pomegranate seeds. After I extracted the juice, I put it in a quart jar. I didn’t have time to make jelly then so I put the jar in the freezer until I had the time.
Time To Make The Jelly
Today, I had the time. So, I went to my Canning and Preserving board on Pinterest, and found the recipe for Pomegranate Jelly that I pinned last fall. I gathered my juice, sugar, pectin, and jar lids. Rod, my hubby, sterilized half-pint jars and found the rings to secure the lids.
Using the recipe, I canned six half-pint jars and had a partial jar for tasting. Yummy describes the flavor perfectly when I spread it on the fresh-baked Oatmeal Bread.
Today my heart enjoyed being at home, and I’m glad I could share my heart for my home with you!
Blessings!
