| 1 | *when choosing pomegranates, reject any with a brownish area on the blossom end; such discoloration indicates the beginning of spoilage and off-flavor. |
| 2 | Cut pomegranates open crosswise and pry out the fleshy crimson seeds (the red part is actually the pulpy envelope around a seed), using the tip of a blunt knife. |
| 3 | Be careful not to include any fragments of the cottony white pulp in which the seeds are embedded, as it is bitter. |
| 4 | You should have about two cups of seeds. |
| 5 | Using a food processor or blender, chop the seeds with the sugar and water just long enough to make a rough puree. |
| 6 | Don"t attempt to make a smooth mixture; it"s necessary only to break open the pulpy membranes. |
| 7 | Pour the puree into an earthenware or glass bowl; cover it with a cloth. |
| 8 | Let stand at room temperature for 3 days, stirring it daily. |
| 9 | If the weather is extremely hot, refrigerate the puree after 24 hours. |
| 10 | Line a sieve with dampened, very fine nylon net or two layers of dampened fine cheesecloth and set it over a saucepan of stainless-steel or other nonreactive material. |
| 11 | Filter the pomegranate syrup into the pot, allowing it to drip without pressing on the pulp. |
| 12 | This will take a few hours; you can speed matters up by tying the cheesecloth lining of the sieve into a bag and suspending it above the pot after the initial flow of juice has slowed down. |
| 13 | When all the juice has dripped through, discard the seedy pulp. |
| 14 | Bring the syrup to a bare simmer (180°F) over medium-low heat, then reduce the heat to very low and scald the syrup, using a candy/jelly thermometer and watching to be sure you keep the temperature below 200°F, for 3 minutes. |
| 15 | Skim off any foam, then funnel the syrup into a sterilized, dry bottle. |
| 16 | Let the syrup cool, then cap or cork the bottle (use a new cork only) and store it in the refrigerator. |
| 17 | To seal the syrup for pantry storage, funnel it into hot, clean half-pint canning jars. |
| 18 | Seal with new two-piece canning lids according to manufacturer"s directions. |
| 19 | Following the method for a boiling-water bath, but keeping the water at simmering temperature (190°F), process the jars for 15 minutes. |
| 20 | Cool, label, and store. |
| 21 | Yield: about 2 cups. |
| 22 | Keeps in either the refrigerator or, after canning, in the pantry for at least a year |
