Pompeño Jelly

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See my Pomegranate Jelly post for regular pomegranate jelly and the general jelly making process.  This time I turned it up a notch and incorporated jalapeños from my garden for an extra kick!  I had had about 40 pomegranates, which made about 3 quarts of juice once I strained out the extra pulp that made it through the juicer.

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My 40 beautiful poms –>

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Juice the poms

The last time I juiced poms (see Pomegrantate Jelly post) we used cheesecloth and carefully separated the seeds (arils) then juiced them.  This time we used a Jack La Lane juicer, cut both ends off of the poms, quartered them and threw them in the juicer.  Including the whole pom seemed to make it have a more distinct pomegranate flavor.  I think this is similar to why people zest oranges and lemons.  The rind has a very strong, distinct flavor.  I would use this method again.  It is quicker and captures all of the pom goodness!

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I recommend using a bowl under the container you are collecting juice in.  This minimizes the juice wasted and helps with the mess.

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Infuse the juice with jalapeño

I used my small chopper.  I poured in some juice, cut up two small jalapenos and threw them in, seeds and all!  I chopped for about 2 minutes.  I then ran the juice through a strainer to strain the big chunks of jalapeno and seeds out.  The more adventurous may want to keep the chunks.  Since this was an experiment I erred on the side of caution.

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So I made 2 regular batches of Pomegrantate Jelly and one trial batch of pompeño jelly!

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For the basic process, see my Pomegrantate Jelly post.  The main things to remember are add the pectin to the pom juice and stir constantly over high heat…

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Add the sugar once the mixture has come to a full rolling boil that cannot be stirred down.  Then, boil for one minute.

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Follow the direction on the Pomegrantate Jelly post and you will end up with beautiful jars of jelly that will be a nice sweet treat to spread on toast or a biscuit on a cold winter day.

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Canning and home preserving has been a lovely new venture for us.  I love the fact that you can put the taste, smell and feel of a summer or fall fresh fruit or vegetable in a can to later be opened and enjoyed.  It is a fabulous feeling!  It is a labor of love and I love the whole process.  Stay classy my friends!