…I cut pomegranates yesterday afternoon, red, rosy and full of flavor thanks to the Southern sun and soil which make them unique.
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.
Putting the seeds into a Muslin bag.