Pomegranates are often thought of as mere decorative objects until recent years, when we rediscovered how juicy and sweet and tart and refreshing and versatile they really are. And don't forget their nutritional benefits.

Pomegranates are in season now through the end of the year. The ones that look the best, with bright color and a stiff crown, are the best. Pick up two that are roughly the same size, and choose the heavier one, which will be juiciest. Look for deep and consistent color, varying from a deep red to a more brownish-red.











Carolina Braunschweig of San Francisco is the founder of CMB Sweets, which she closed in December 2010. She is working on a new food business. Email: food@sfchronicle.com


Pomegranate Jelly

Makes 4 8-ounce jars


1 box Pomona's Universal Pectin (see note)

32 ounces (4 cups) unsweetened pomegranate juice

¼ to ½ cup pomegranate molasses (optional)

4 tablespoons lemon juice

4 teaspoons calcium water (calcium is in the pectin box)

2 cups sugar

4 teaspoons pectin (from the pectin box)

Instructions: Wash 4 8-ounce canning jars and their lids in hot sudsy water; set the lids and rings aside. Sterilize the jars by placing them in a deep-dish baking pan in a 200-degree oven for at least 20 minutes or until they're ready to be filled.

At the same time, prepare the boiling water bath by filling one large pot with water and bringing it to a boil. Open the box of Pomona's Universal Pectin. Inside you'll find two pouches. The smaller one is white calcium powder. The bigger envelope is filled with a beige powder - that's the pectin. Combine ¼ teaspoon of the white calcium powder with ¼ cup of water in a small jar, put the lid on, and shake it up until the calcium powder dissolves and the water is cloudy. You won't use all of this calcium water for this recipe, so refrigerate the leftovers up to 4 months to use in future jelly-making. In a large non-aluminum pot, combine the pomegranate juice, pomegranate molasses (if using), lemon juice and 4 teaspoons of well-mixed calcium water. Stir together with a wooden spoon; put the pot over medium-high heat and bring to a boil. Meanwhile, whisk together the sugar and the 4 teaspoons pectin in a large bowl. When the juice mixture begins to boil, slowly pour in the sugar-pectin mixture, using the whisk to stir constantly. Bring mixture to a rolling boil, and then remove the pot from the stove. Remove the jars from the oven, and, using a wide-mouth funnel, ladle the liquid slowly into the hot jars, leaving ¼-inch headspace. Clean any spills off the sides and rims of the jar with a clean dish towel or a moist paper towel. Screw the lids on firmly, but not too tightly. Use tongs to place the jars in the boiling water bath so that they're covered with water; boil for 10 minutes. Remove jars from the water bath and let cool.

The liquid will firm up into a jelly as it cools.

Note: Find Pomona's Universal Pectin in natural food stores or at www.pomonapectin.com. This pectin is activated by calcium, not sugar.


Pomegranate Ruz Sandwich

Serves 1


Cream cheese

Pomegranate jelly

2 slices of challah or another semi-sweet egg bread, toasted

Roast turkey
