An Easy Jelly Making Adventure
“The Trasks were well established in Salinas. Lee, once he had given up his brackish bookish dream, made a new kind of place for himself in the house beside Reynaud’s bakery. On the ranch his possessions had never really been unpacked, for Lee had lived poised to go someplace else. Here, for the first time in his life, he built a home for himself, feathered with comfort and permanence.”
East of Eden, John Steinbeck
This months’ Food In Jars Mastery Challenge was just the motivation I needed to try making a jelly I’ve thought about making many times, Pomegranate Jelly with just a hint of balsamic vinegar. Not enough balsamic vinegar to taste, but enough to add depth, a mystery flavor, to the naturally tangy pomegranate. Jelly now gone rogue, somewhat sweet and very spreadable, a fitting accompaniment to toast and crackers. What I really, really like about this jelly is its’ use in either sweet or savory applications. It’s somewhat akin to cranberry sauce or lingonberry jelly. Definitely making this very easy Pomegranate Jelly recipe for the winter holiday season. Cranberries take a rest, a new flavor has arrived.
Happily, I chose easy over labor intensive and complex for this months’ FIJ Mastery Challenge. Sometimes its best to give into a busy life. I used bottled, fresh 100% pomegranate juice, sugar, balsamic vinegar and a package of liquid pectin. At the last minute I added a tablespoon of unsalted butter to reduce foam in the jelly. The entire jelly making process took about an hour. That is a small investment of kitchen time for a stash of homemade jelly in my pantry. The recipe is adapted ever so slightly, from the Ball Complete Book of Home Preserving.
|Pomegranate Jelly with Balsamic Vinegar|
|3-1/2C||fresh pomegranate juice|
|1 pkg||liquid pectin|
- If canning the jelly, prepare the canning pot, jars and lids. This batch of jelly yielded, six half-pint jars.
- Add the pomegranate juice and sugar to a large non-reactive pan. Stirring constantly, bring the mixture to a boil on high heat. When the contents of the entire pan are vigorously boiling add the package of liquid pectin to the pan. Stirring constantly, return the jelly to a boil. To reduce foaming, add the butter to the pan. Boil for one minute and remove the pan from the heat. Stir in the balsamic vinegar.
- Skim off any foam and discard. Ladle the hot jelly into jars. Refrigerate the jelly or continue canning in a water bath for ten minutes in accordance with the USDA guidelines for canning.
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