Pomegranates at the peak of ripeness…. from the tree straight into the pan !

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Calm seas in Paradise, the soul of the island….
a garden in Paradise, a feast for the eyes, the glorious Mediterranean sea, the heart of the island beating peacefully..
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…I cut pomegranates yesterday afternoon, red, rosy and full of flavor thanks to the Southern sun and soil which make them unique.

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I am planning many recipes this week using pomegranate as an ingredient and I am writing this as I make pomegranate jam and pomegranate molasses to add to my Mediterranean range. Literally from the tree into the pan, capturing all those flavors, they will be trapped and secure in a jar until the winter months when this rosy luscious fruit with many healing properties will no longer be in season….

Squeezing out the juice.

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Putting the seeds into a Muslin bag.

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And very soon we will see the result….

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The prettiest, rosiest, tastiest pomegranates from Paradise Island…

Comments

7 comments on “Pomegranates at the peak of ripeness…. from the tree straight into the pan !”
  1. andy1076 says:

    So, boil it and let it sit until winter? sorri. I never made jam before so this is new to me 🙂

    1. I will leave you the full recipe. Let me add it now. But please do read this, click on this link and comment
      http://www.di-ve.com/news/note-heart-mediterranean-food-labelling-guarantee-quality-local-produce#.U4sJqtgLqIU.facebook

      1. andy1076 says:

        Thank you for the link! ^^

      2. I would appreciate your comment here and on the link. Thanks 🙂

      3. andy1076 says:

        You’re so very welcome! I love pomegranate 🙂

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