Debbie, this is our pom shrub. We harvested at least 40 large poms from it. As you can imagine, they weighed heavy on the slender branches. But Mother Nature being who she is, the branches are flexible & allow the fruit to slowly hang lower & lower. I have never seen a pom shrub till this one; always a tree, somewhat the size of a filbert tree, very easily climbed & sturdy enough to hold several kids sitting in it dripping red juice down their elbows. (Memories!) I'm convinced it is how 'tie-dyed' shirts started! The flowers are a lovely red blossom & quite attractive. Our largest fruit is 14 inches in circumference! Very respectable!So now the jelly recipe Sherri & perhaps then, we can be finished with our pomegranate tutorial? (But am always ready & willing to share any & all of my life's collection of knowledge.)
5 cups pom juice (about 10 poms), 7 cups sugar, 1/4 cup fresh lemon juice (about 2 large lemons), 6 oz. liquid pectin (Certo)
Combine juice, sugar & lemon juice in LARGE pot. (should not be more than 1/3 full) Bring to boil, add pectin & stir constantly. Bring to a 2nd boil for about 1 minute or until foam forms at the top. Skim foam & remove from heat. Fill jars 3/4 full. Seal & process in water-canner for 7 minutes OR pour thin layer of parafin wax. (caveat: some people have trouble with the jelly 'setting up' properly...saying things like it's too hard or never did gel. So you either have to 'slice it' or pour it on pancakes! But mine is fine. I believe it's important to use the Certo pectin, which I use for all my jams/jellies, anyway. Good luck everyone, and please report your results as well.
Oh, by the way, here's the link to the 'secret underwater method' to harvest the arils'. http://www.youtube.com/watch?v=gvC0iIfTVPA
