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Since ancient times, the pomegranate has been a symbol of love and fertility. What better way to say, "I love you" on Valentine's Day than with a jar of homemade pomegranate jelly?
Lots of people celebrate Valentine's Day over a fancy restaurant dinner. But is it ever really that romantic? Between the impossible-to-score reservations, expensive prix fixe menus, packed-to-the-gills dining rooms, and harried servers, you and your honey often feel more like two sardines packed in a can than the only two people left on earth.
That's why I've always been partial to Valentine's Day breakfast: intimate, private, and best enjoyed in bed. Two years ago I made my then-boyfriend chocolate chip-bacon pancakes and the next day he proposed.
This pomegranate jelly would be perfect slathered over split and toasted muffins, flaky buttermilk biscuits, or sandwiched between slices of French toast. Best of all, it can be prepared in under an hour (the secret is top quality store-bought pomegranate juice). It needs to sit overnight to set properly, so be sure to plan ahead. This recipe makes six half-pints. Processed in a hot water bath, they will keep for up to a year on the shelf. Otherwise, store them in the fridge for up to three months.
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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
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