It's kind of quiet right now. The twins, Jill, and Laurae have gone to town for some shopping and I have been left alone to deal with the pomegranates. I have plenty! I want to make pomegranate jelly once again and to do that I need lots of the little bright red and juicy seeds. I use a labor intensive method of extracting the seeds, though it is a little less messy than most methods. First, you fill the sink with cool water. Make a few cuts in the skin of the pomegranate and then split it apart while holding it under the water. Now you begin to tear the sections apart while carefully pushing the seeds off of their attachments. All of this is done under the water. The white pith and outer skin will float on the surface while the seeds sink to the bottom. Soon the bottom of the sink will be covered in seeds. After processing 4 or 5 of the fruit, skim off the floating debris and then remove the seeds from the sink. All of this work makes for a sweeter jelly with a real pomegranate taste. In other methods of extraction, the pith is included in the process and that imparts a slightly bitter taste.

OK, 10 pomegranates done...40 more to go!