Preparation Select fully ripe pomegranates. Wash and cut in half. Place cut side down and rap the shell with a blunt instrument such as a hammer handle. This will break section walls and open juice sacs.
Syrup Pack Pack juice and pulp into containers. Cover with a cold 30 percent syrup, leaving headspace. Seal and freeze.
For more information, see other unsweetened packs.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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