Recipe: Pomegranate jelly

Ingredients

• 2 lb very ripe pomegranates

• 1 large red grapefruit

• 1 large orange

• 2 lemons

• 1 cup granulated sugar

• 1/2 tsp cardamom

• 1 1/4 cups water

• 1 tsp orange blossom water

Directions
1 Slice the pomegranates in half and scoop the seeds and flesh into a sieve set over a medium-sized bowl. Using a spoon or your hands, squeeze the juice from the flesh and seeds.

2 Working over the same sieve, slice the grapefruit and orange and squeeze the juice into the bowl. Add the zest of 1 lemon and juice from both lemons to the other ingredients. Set the bowl and sieve in the refrigerator for up to 8 hours, pressing on solids occasionally to help extract all the juices. You should end up with about 1-1/3 cups of juice. Discard fruit solids.

3 Combine sugar and cardamom to-gether in a baking pan and warm in a 250° oven. Set juices and water in a large saucepan over medium heat and simmer for 15 minutes. Add the warmed sugar, stirring until dissolved. Increase heat to medium-high, bring mixture to a boil and cook rapidly until a set is obtained, about 15 minutes. Stir in orange blossom water, add mixture to jars and seal.

4 Serve with breakfast dishes or as a condiment with cheese and crackers.

 

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