This Lovely Jam Tastes as Bright as it Looks.
Here’s a recipe that came about because of a screw-up on my grocery order. I inadvertently ended up with a huge amount of pomegranate juice and decided that some type of jam or jelly was in order.
I got to work looking up recipes and not being able to find one that suited my taste, I came up with this one. I like my jellies and jams on the looser side. And I normally make them by simply cooking down the fruits and sugar until I get the consistency I like. Seeing as I was working with only the juice, I needed to use some pectin for this, but didn’t want it to be too solid and thick.
When using powdered pectin, the juice is first brought to a boil, along with the pectin before adding the sugar. I also wanted some texture so I chopped up an Asian pear and added it to the juice in the beginning so that it could be cooked to a reasonably soft texture, but still maintain it’s structure. I also added both lemon and lime juice and zest, and a couple sprigs of rosemary for some herbal interest. After this came to a boil, I then added the sugar and all the pomegranate arils from one big fresh pomegranate. I wanted the fresh pop of flavor from the arils.
I didn’t plan on canning them in a boiling water bath, so I simply ladled them into jars, put a lid on them, let them cool and stashed them in the fridge. They’ll last a good long while, but will be eaten up way before they’d have a chance to go bad.
Here’s something interesting that happened after it cooled. The arils and pieces of pear floated to the top, which I expected. But they seemed to be sitting in a small pool of liquid which didn’t set like the rest of the jelly. So, I just took a big spoon and stirred it all into the thicker jam sitting below it and the texture ended up being exactly what I wanted. A beautiful, but slightly loose jam/jelly, with an exceptionally bright and interesting flavor. I love it.
Besides the obvious use of spreading it on warm buttered toast or biscuits, I’m thinking of other things to do with it. I think a spoonful would be so delicious on top of panna cotta. Yeah, I think that will be coming in the near future.