date:Sep 24, 2012
etween layers of pound cake, and adds just enough sweetness to a round of baked brie.
The accompanying pomegranate jelly recipe is the last in our series of preserving seasonal fruits. It's also one of the easiest. And, while the recipe doesn't take advantage of fresh pomegranates, it uses their juice to preserve their balance of sweet-tart flavor that's welcome at any point in the year.
Californians of all eras would approve.
Pomegranate Jelly
Makes 4 8-ounce jars
This recipe calls for Pom