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
Cooking instructions:
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.
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.
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.
Serve with breakfast dishes or as a condiment with cheese and crackers.
Read more in Recipes and From Scratch
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