Thursday, January 14, 2010

Pomegranate-Apple Jelly

I am sick! I have been for the last 5 days, not the kind of sick where you can still function at a somewhat normal pace. The kind of sick that all you want to do is lay in bed and do nothing. So.... I am going to be brief, post a great recipe for a beautiful pomegranate-apple jelly and climb back into my oh so comfy bed.


Pomegranate-Apple Jelly
Makes 4 pints
adapted from Fresh from the farmers market
*
5 whole apples ( peeled and cored)
1 pomegranate
4 tbsp. lemon juice
4 c. water
2 cup sugar
1/2 packet Pectin
cheesecloth
Pint Jelly Jars


Cut apples in to 1/2 and then quarter each half. Combine apples and water in large pan. Bring to a simmer, continue for 40 minutes. Remove from heat cover and let stand 8 hours.
Set a strainer lined with double layer of cheesecloth in a large bowl, place apple mixture into cheesecloth. Crush apples with the back of a spoon and let drain overnight in fridge.
Roll pomegranate on the counter firmly until all juice sacs have burst. Pierce with a paring knife and drain juice from fruit into a small bowl. Approximately 1/3 cup yield.


Measure apple juice drained from cheesecloth and place in 2 quart sauce pan. Add 3/4 cup sugar for each cup of apple juice. Mix in lemon juice. Simmer 10 minutes. Add pomegranate juice and pectin to mixture cook 5-10 minutes more until mixture thickens.

*
Sanitizing the jelly jars:

Bring a large stock pot of water to a boil. Add all jelly jars and rings. Boil 10 minutes. Add Lids. Boil 2-3 minutes more. Remove all jars, lids and rings from water and set on clean towel, right side up. Don't touch with your hands!

*
To Finish:

Pour jelly into jars 1/2 inch from the top of jars. Place on lid and tighten down rings. Place back into stock pot with water. Boil 15 minutes and remove from water. Lids will start popping when sealed. Store on pantry shelf or in the refrigerator. Will keep 1 year unopened.

*You must refrigerate once opened
Serve with your favorite scone or biscuit

16 comments:

Donna-FFW said...

That sounds like such a lovely flavor combination. I wish I had some for my english muffin right now. Looks truly fantastic!!

Erica said...

What a wonderful combination of flavors!

Sippity Sup said...

My friend Liz who lives in SD is sick too. Must be going around down there. Fell better. GREG

Megan said...

Feel better soon!!!

Fresh Local and Best said...

Oh dear Sarah! I've been fighting something too for a week. I hope you feel better. This looks like a terrific jelly!

Yasmeen said...

Lovely color.Hope you get well soon.

Velva said...

This is an awesome jelly recipe....I am hoping in the summer to really learn how to can and really tackle filling the pantry with some goodies.

Feel better soon! We will be here when you get ready.

5 Star Foodie said...

The jelly looks lovely! I hope you feel better very soon! Get plenty of rest this weekend!

Angie's Recipes said...

The jelly looks super!
Get well!

Chef E said...

Oh feel better Sarah, when you have kids and a husband it is hard not to feel like you cannot keep up, but they should be giving you the tender loving care!

Beatiful photo and post! I would love to try that jelly!

Chris said...

Feel better soon:(

blessedmama said...

Hello there! So sad to hear you are sick. What a trooper to still post. The jelly sounds scrumptious (and vegan!). Hope you feel better very soon.

Jennie said...

This jelly sounds wonderful Sarah!
I hope you fell better soon!

Barbara said...

Love this recipe!
But am sorry you feel so rotten. Get well soon!

Esi said...

I tried to make pomegranate jelly last year and ended up with a weird caramel. This looks and sounds lovely!

Tiago Lopes said...

your blog is fantastic....and the photos....i have one galery if you want to see go to http://www.olhares.com/chefetiagolopes

kiss