Day 5 of 12: Pomegranate Jam
Yes, that's right. Homemade jam! If you're new to The Gracious Bowl, you're not crazy--this IS mainly a blog about soups. But we've been chomping at the bit for a few years to feature the 12 Days of Pomegranates, so we've shifted gears for a moment. And we hope you enjoy the journey through pom-land!
I'm relatively new to canning, although I've always been drawn to the idea. What better way to have a taste of your homegrown harvest during the cold winter months? I've always looked upon the pantries of my friends who can with envy, longing to have rows of fresh canned tomatoes, corn, jams, jellies, and green beans of my own to pop open when I grow tired of winter root vegetables and cold weather in general.
Now, my sister has been canning things for years and per my request, she taught me how to make fresh strawberry freezer jam a few years ago on a visit from home. That sweet thing even brought an entire flat of fresh Ponchatoula strawberries on the plane with her for the task, which I consider to be a monumental risk on her part. She could've been mugged by hungry passengers or flight attendants for those perfectly ripe berries, people! My sister is an amazing woman and a real TROOPER, I tell ya!
But back to the jam. Ade and I had a debate about the quality of fresh vs. bottled pomegranate juice. This is one instance where the Pom juice from the bottle works just as well as fresh squeezed pomegranate juice. Sure, the fresh juice tastes better in a blind taste test, but lookey here-- once you add water, sugar and pectin and simmer for awhile, the bottled juice tastes pretty darn good. And knowing that the bottled juice ends up being half the price of the whole pomegranates, I think the bottled Pom tastes even better!
Here's the basic process:
Make sure you have a pot big enough to hold the jars you want to use, with at least 4 inches from the top of the jars to the top of the pot.
Make sure you have new, clean lids and screwtops submerged in boiling water. (Even if you reuse some old jars, you still need to have new lids to ensure a proper seal.)
Heat the crushed fruit (or fruit juice in this case) with pectin and sugar, then pour the cooked fruit mixture into jars.
Submerge the jars in the big pot of water and simmer for 5-10 minutes. Let the jars sit on a towel for awhile and make sure the lids don't pop up when you push on them. That's IT. It's not nearly as scary as I thought it would be!
This jam is delicious! I made it last night and had to let it sit overnight to set up. So this morning, I woke up and ran to the fridge, grabbed a spoon and dove right into the jar. I love the tart, tangy sweetness of pomegranates and this jam is just about perfect. If you're one of those people who likes sour cherries, you'll absolutely fall in love with this jam. And yes, OF COURSE it is amazing slathered on scones, but I'm even thinking of warming a little to drizzle on some pancakes or waffles this weekend. Happy canning!
Pomegranate Jam
I'm relatively new to canning, although I've always been drawn to the idea. What better way to have a taste of your homegrown harvest during the cold winter months? I've always looked upon the pantries of my friends who can with envy, longing to have rows of fresh canned tomatoes, corn, jams, jellies, and green beans of my own to pop open when I grow tired of winter root vegetables and cold weather in general.
Now, my sister has been canning things for years and per my request, she taught me how to make fresh strawberry freezer jam a few years ago on a visit from home. That sweet thing even brought an entire flat of fresh Ponchatoula strawberries on the plane with her for the task, which I consider to be a monumental risk on her part. She could've been mugged by hungry passengers or flight attendants for those perfectly ripe berries, people! My sister is an amazing woman and a real TROOPER, I tell ya!
But back to the jam. Ade and I had a debate about the quality of fresh vs. bottled pomegranate juice. This is one instance where the Pom juice from the bottle works just as well as fresh squeezed pomegranate juice. Sure, the fresh juice tastes better in a blind taste test, but lookey here-- once you add water, sugar and pectin and simmer for awhile, the bottled juice tastes pretty darn good. And knowing that the bottled juice ends up being half the price of the whole pomegranates, I think the bottled Pom tastes even better!
Here's the basic process:
Make sure you have a pot big enough to hold the jars you want to use, with at least 4 inches from the top of the jars to the top of the pot.
Make sure you have new, clean lids and screwtops submerged in boiling water. (Even if you reuse some old jars, you still need to have new lids to ensure a proper seal.)
Heat the crushed fruit (or fruit juice in this case) with pectin and sugar, then pour the cooked fruit mixture into jars.
Submerge the jars in the big pot of water and simmer for 5-10 minutes. Let the jars sit on a towel for awhile and make sure the lids don't pop up when you push on them. That's IT. It's not nearly as scary as I thought it would be!
This jam is delicious! I made it last night and had to let it sit overnight to set up. So this morning, I woke up and ran to the fridge, grabbed a spoon and dove right into the jar. I love the tart, tangy sweetness of pomegranates and this jam is just about perfect. If you're one of those people who likes sour cherries, you'll absolutely fall in love with this jam. And yes, OF COURSE it is amazing slathered on scones, but I'm even thinking of warming a little to drizzle on some pancakes or waffles this weekend. Happy canning!
Pomegranate Jam
makes 30 oz of jam--that's 5 six-ounce jars
2 cups pomegranate juice
1 cup water
1 box fruit pectin
4 cups sugar
*Note: I basically followed the Cooked Jam and Jelly proportions for grape jelly in the Sure-Jell recipe. Since I don't have official canning equipment, I used tongs to carefully lift the hot jars out of the water. Use caution because H-O-T water + slippery jars + precarious tong usage = possible visit to the burn unit, and I don't want that!
1. Fill large stock pot halfway with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let lids stand in hot water until ready to use. Drain jars well before filling.
3. To prepare jam, squeeze the life out of enough pomegranates to get 2 cups of juice. Or if you're like me, twist the lid off a bottle of pure Pom juice and measure out 2 cups. Pour the juice in a 6 qt. saucepan and add 1 cup of water. (If you like your jam seriously tart, then use 2 1/2 cups pom juice and 1/2 cup water. As long as you have a total of 3 cups liquid, you're good to go.) Bring liquid to a boil. Reduce heat; cover and simmer for 10 minutes.
4. Measure exactly 4 cups of sugar into a separate bowl. (To quote Sure-Jell, REDUCING SUGAR OR USING SUGAR SUBSTITUTES WILL RESULT IN SET FAILURES.) If you're anti-sugar, then use No Sugar Needed Fruit Pectin instead of the regular pectin.
5. Add entire contents of 1 box pectin into juice in saucepan, stirring constantly until the pectin dissolves. You may need a whisk to help it along.
6. Bring mixture to a full rolling boil on high heat, stirring constantly. (A full rolling boil is one that doesn't stop bubbling when stirred.)
7. Stir in sugar quickly. Return mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.
8. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands tightly. Place jars in simmering water, making sure that water covers the jars by 1 to 2 inches; add boiling water if necessary.
9. Cover pot and bring water to a gentle boil. Process jam jars for 10 minutes. Remove jars carefully and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary. Also, if one jar is left not completely filled within 1/8 inch of the top, refrigerate that one as well.)
10. Let jars stand at room temperature for 24 hours. Store unopened jams in a cool, dry, dark place for up to 1 year. Sure-Jell says that opened jams last in the fridge for up to 3 weeks, but I've had jams that hold up for a month or two. I'll let you be the judge of your own jam, but one rule of thumb--if it's growing fuzz, has a fizzy or fermented taste, or just doesn't smell right to you, then don't eat it. REMEMBER: WHEN IN DOUBT, THROW IT OUT.
**One last note: I've followed the much less complicated Quick and Easy Freezer Jam Recipes with great success. So if the whole canning process scares you or you're just not up to the task, then by all means try the freezer jam method included in the Sure-Jell instruction booklet that comes with the pectin. Or if I get any requests, I'll certainly add instructions to this recipe!
2 cups pomegranate juice
1 cup water
1 box fruit pectin
4 cups sugar
*Note: I basically followed the Cooked Jam and Jelly proportions for grape jelly in the Sure-Jell recipe. Since I don't have official canning equipment, I used tongs to carefully lift the hot jars out of the water. Use caution because H-O-T water + slippery jars + precarious tong usage = possible visit to the burn unit, and I don't want that!
1. Fill large stock pot halfway with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let lids stand in hot water until ready to use. Drain jars well before filling.
3. To prepare jam, squeeze the life out of enough pomegranates to get 2 cups of juice. Or if you're like me, twist the lid off a bottle of pure Pom juice and measure out 2 cups. Pour the juice in a 6 qt. saucepan and add 1 cup of water. (If you like your jam seriously tart, then use 2 1/2 cups pom juice and 1/2 cup water. As long as you have a total of 3 cups liquid, you're good to go.) Bring liquid to a boil. Reduce heat; cover and simmer for 10 minutes.
4. Measure exactly 4 cups of sugar into a separate bowl. (To quote Sure-Jell, REDUCING SUGAR OR USING SUGAR SUBSTITUTES WILL RESULT IN SET FAILURES.) If you're anti-sugar, then use No Sugar Needed Fruit Pectin instead of the regular pectin.
5. Add entire contents of 1 box pectin into juice in saucepan, stirring constantly until the pectin dissolves. You may need a whisk to help it along.
6. Bring mixture to a full rolling boil on high heat, stirring constantly. (A full rolling boil is one that doesn't stop bubbling when stirred.)
7. Stir in sugar quickly. Return mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.
8. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands tightly. Place jars in simmering water, making sure that water covers the jars by 1 to 2 inches; add boiling water if necessary.
9. Cover pot and bring water to a gentle boil. Process jam jars for 10 minutes. Remove jars carefully and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary. Also, if one jar is left not completely filled within 1/8 inch of the top, refrigerate that one as well.)
10. Let jars stand at room temperature for 24 hours. Store unopened jams in a cool, dry, dark place for up to 1 year. Sure-Jell says that opened jams last in the fridge for up to 3 weeks, but I've had jams that hold up for a month or two. I'll let you be the judge of your own jam, but one rule of thumb--if it's growing fuzz, has a fizzy or fermented taste, or just doesn't smell right to you, then don't eat it. REMEMBER: WHEN IN DOUBT, THROW IT OUT.
**One last note: I've followed the much less complicated Quick and Easy Freezer Jam Recipes with great success. So if the whole canning process scares you or you're just not up to the task, then by all means try the freezer jam method included in the Sure-Jell instruction booklet that comes with the pectin. Or if I get any requests, I'll certainly add instructions to this recipe!
Labels: jam, pomegranate
posted by Margaret at 11:14 AM
4 comments
