Archive | Condiments

Pomegranate-Jalapeño Jelly

This recipe creates a transparent, ruby red substance with a subtly sweet and hot flavor.

4 cups extracted pomegranate juice
¼ cup freshly squeezed lemon juice
12 jalapeño peppers, seeded and chopped
1 package powdered pectin
4 cups sugar

Place pomegranate juice, lemon juice, and jalapeños in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Strain the juice and return it to the saucepan; add the pectin and bring to a rolling boil.

Add sugar and return to a rolling boil, then boil hard for 1 minute; remove from heat and skim if necessary. Pour into hot, sterilized jars, leaving ¼ inch head space.

Process 5 minutes in a boiling water bath. Yield: About 10 half-pints

Serving suggestion: Spread crackers or toasted baguettes with fromage blanc and place a small dollop of pomegranate jelly on top.

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Blackberry Vinegar

Adapted from Williams-Sonoma’s The Art of Preserving: Sweet & savory recipes to enjoy seasonal produce year-round.

½ cup fresh mint leaves (optional), thoroughly rinsed, patted dry, and roughly chopped

4 cups white wine vinegar or rice vinegar
3 cups blackberries, crushed
Equipment:
A large, clean, nonreactive bowl
A nonreactive saucepan
2 one-pint bottles, sterilized just before using

In the saucepan, warm the vinegar over low heat until hot but not yet simmering; do not let it boil. Remove from the heat. Place the blackberries and the mint, if using, in the bowl. Pour in the hot
vinegar and stir to combine. Set aside to cool. Cover the bowl with plastic wrap and refrigerate for 2–4 weeks; the longer the vinegar stands, the stronger the flavor will be. Gently stir the vinegar
every few days to blend the flavors.

Strain the vinegar through a fine-mesh sieve and then through a coffee filter. Using a funnel, pour the filtered vinegar into hot, sterilized bottles. Cover tightly and store at room temperature for up to 2 months.

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