# Pomegranate preserves! **URL:** \ **Category:** Factual Questions\ **Created:** [November 5, 2002, 12:54am UTC](https://boards.straightdope.com/t/pomegranate-preserves/135282 "2002-11-05T00:54:28Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![matt\_mcl](https://avatars.discourse-cdn.com/v4/letter/m/7ab992/32.png) [@matt\_mcl](https://boards.straightdope.com/u/matt_mcl)\ **Post date:** [November 5, 2002, 12:54am UTC](https://boards.straightdope.com/t/pomegranate-preserves/135282/1 "2002-11-05T00:54:28Z")
I’ve been eating pomegranates over the last little while and they’re FABULOUS. I love autumn for being pomegranate season. My question is, how do I convert nice fresh pomegranates into preserves I can enjoy all year? (Oy, Martha Stewart much?) Any ideas? Google turned up little, except for recipes involving pomegranate juice which I am not sure how to extract from the pomegranates themselves. Could I just put the little arils into a blender? ---
**Author:** ![Squink](https://avatars.discourse-cdn.com/v4/letter/s/b5e925/32.png) [@Squink](https://boards.straightdope.com/u/Squink)\ **Post date:** [November 5, 2002, 2:53am UTC](https://boards.straightdope.com/t/pomegranate-preserves/135282/2 "2002-11-05T02:53:41Z")
According to [this juice recipe:](http://recipes.alastra.com/african/pomegranate-juice.html) > [@](#): > > Extract the juice from the pomegranates. There are two ways to do > this. The quickest is to cut the fruits in half and press them like > oranges. … the pressed juice may have a hint of bitterness, from the > acrid inside flesh. The other method, which will produce more and > finer juice, is to ease out the seeds which you then put through > a vegetable juicer… A blender will chop up the powerfully flavored seeds, which is probably not what you want. OTOH, a [Victorio Strainer](http://www.google.com/search?hl=en&lr=&ie=ISO-8859-1&safe=off&as_qdr=all&q=+%22victorio+strainer%22) might be less trouble than using a juicer. Once you’ve got the juice, it’s a simple matter of adding sugar and pectin to make jelly. ---
**Author:** ![matt\_mcl](https://avatars.discourse-cdn.com/v4/letter/m/7ab992/32.png) [@matt\_mcl](https://boards.straightdope.com/u/matt_mcl)\ **Post date:** [November 5, 2002, 3:44am UTC](https://boards.straightdope.com/t/pomegranate-preserves/135282/3 "2002-11-05T03:44:19Z")
Anything I can do (like a jam) with the seeds in? I like pomegranate seeds. (And is that quote seriously suggesting I put the seeds, as opposed to the red pulp, through a juicer?) ---
**Author:** ![Squink](https://avatars.discourse-cdn.com/v4/letter/s/b5e925/32.png) [@Squink](https://boards.straightdope.com/u/Squink)\ **Post date:** [November 5, 2002, 4:23am UTC](https://boards.straightdope.com/t/pomegranate-preserves/135282/4 "2002-11-05T04:23:47Z")
[Pomegranate jam](http://food4.epicurious.com/HyperNews/get/archive_swap13301-13400/13308/3.html) (Seeds in or out, it’s your preference.) If you decide to leave them in, I’d still be careful not to grind the seeds up, as with a blender. Cooking mashed seeds might give you an unexpected flavor. I think the recipe was calling for you to juice the red pulp, plus the seeds, just leaving out the rind. Is rind the right word here ? There’s probably some fancy botanical name… ---
**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\ **Post date:** [November 5, 2002, 5:21am UTC](https://boards.straightdope.com/t/pomegranate-preserves/135282/5 "2002-11-05T05:21:17Z")
Why not skip the mess and manual labor? Just look for grenadine syrup, made from pomegranates, at your local purveyor of mixological supplies. ---
**Author:** ![Mame](https://avatars.discourse-cdn.com/v4/letter/m/858c86/32.png) [@Mame](https://boards.straightdope.com/u/Mame)\ **Post date:** [November 5, 2002, 11:46am UTC](https://boards.straightdope.com/t/pomegranate-preserves/135282/6 "2002-11-05T11:46:28Z")
You could try pomegranate molasses. Not very useful for your breakfast toast unless you like it really soggy, but it is great in a marinade or to make a dynamite adult version of pink lemonade. I’ve bought it here (Sydney, Aus) from a specialist herb and spice store (www.herbies.com.au), and they also have pomegranate seeds. Do you have a similar store in Montreal? ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [November 5, 2002, 12:18pm UTC](https://boards.straightdope.com/t/pomegranate-preserves/135282/7 "2002-11-05T12:18:48Z")
[Pomegranate Sorbet](http://recipes.alastra.com/african/pomegranate-sorbet.html) sounds like it might be nice - this recipe doesn’t say anything about storing in the freezer, but there are sorbet recipes that you can make and freeze for a few months (as long as you let them soften for half an hour before trying to eat them). ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [October 5, 2017, 1:12am UTC](https://boards.straightdope.com/t/pomegranate-preserves/135282/9 "2017-10-05T01:12:38Z")
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