Pomegranate Grenadine-Style Syrup

Ingredients

Instructions

1. 1Wash 4 half-pint jars in hot soapy water or the dishwasher, keep them hot, and simmer new lids in hot water per manufacturer instructions.
2. 2If starting from fresh pomegranates, extract the juice by pulsing the arils in a blender briefly and straining through a fine-mesh sieve or cheesecloth to yield 4 cups of clear juice.
3. 3Combine the pomegranate juice, sugar, and bottled lemon juice in a saucepan and bring to a boil, stirring until the sugar fully dissolves.
4. 4Reduce the heat slightly and simmer for 15 to 20 minutes until the syrup has reduced by about a third and lightly coats the back of a spoon, then remove from heat and stir in the orange flower water if using.
5. 5Ladle the hot syrup into hot jars, leaving 1/4 inch of headspace.
6. 6Remove air bubbles with a nonmetallic spatula, wipe the rims clean, center the lids, and screw the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water, timing from a full rolling boil, for 10 minutes, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Check seals by pressing the lid centers, remove bands, wipe jars, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; refrigerate after opening and use within about 1 month.
11. 11Do not reduce the sugar or lemon juice amounts, since pomegranate juice's natural acidity combined with the added lemon juice and sugar concentration is what makes this syrup safe for boiling-water canning.