Recipe: Pear and Pomegranate Jelly

Recipe Source: Atkinson, Catherine with Catherine France and Maggie Mayhew.  400 Sauces.  Anness Publishing, London, 2007 p. 448

I apologize again for the photograph.  Yet again, the camera could not focus on the jam.  It did however decide to show you every crumb from every treat that the cat has ever had (or stolen) in crystal-clear detail.  On the other hand, it did give you a very accurate picture of the color of the jelly, and that's the most important thing.  At least, I think it is.  Well, the taste is, but I can't convey that over the Internet yet. 

Anyway, I made this as part of my big Christmas project.  It's probably the most challenging preserve I've done yet, and the reason for that is the use of additional pectin.  I've never had to add pectin to a jelly before, but according to the book pears are kind of low on pectin.  What really attracted me to this recipe is the pomegranates, which happens to be where the phenomenal color comes from. 

I had to use powdered pectin, because that's what was available to me at the time, and I have to say that I wasn't overly impressed.  Not only was it difficult to work with, it didn't set up quite as nicely as I'd expect when using added pectin.  But the color is gorgeous. 

Pear and Pomegranate Jelly

2 lb pears

Rind and juice of two lemons

1 cinnamon stick

3 cups water

Approx. 1 3/4 lb sugar

1 package pectin, prepared according to package instructions

1 tablespoon rosewater

Equipment:

• Large saucepan with lid
• Juicer
• Bowl
• Cheesecloth or jelly bag
• Stockpot
• Boiling water canner
• Tongs
• 6 8-oz mason jars, with lids and bands

1. Remove the stem from the pears and roughly chop the fruit.
2. Combine the fruit in the saucepan with the lemon rind and juice, cinnamon stick and water.
3. Bring to a boil, then reduce heat, cover, and simmer 15 minutes.
4. Remove the lid and simmer another 15 minutes.
5. In the meantime, halve the pomegranates across the middle and use the juicer to extract the juice.  This will be messy, wear dark clothes.  You should get about 1 cup of juice.
6. Add the juice to the pan and bring it back to a boil. 
7. Reduce heat and simmer 2 minutes.
8. Pour the fruit and juices into a jelly bag OR a cheesecloth secured over a bowl.  Leave it to drip for at least 3 hours. 
9. At some point close to the end of those 3 hours, fill the stockpot with water, the jars, the lids and the bands.  Bring that water up to 180 degrees.  Fill the canner with water and bring that water up to 180 degrees.
10. Measure the strained juices and pour back into the pan.  Add 1 lb sugar for every pint of juice. 
11. Heat gently until the sugar is dissolved, stirring as the spirit moves you.
12. Bring to a boil and boil rapidly 3 minutes. 
13. Remove from heat and add the pectin. 
14. Let cool several moments and add the rosewater. 
15. Ladle into the prepared jars and lower the jars into the boiling water canner.
16. Bring the canner to a rapid boil, then cover and process 30 minutes.
17. Remove from the water, cool, label and store. 

Comments

[Nicole S]

Sounds delicious! Bianca wouldn't mind an extra if you've got one ;)