I know in the last few years I’ve shared with you some of my favourite things:
1. Chocolate ~ of any kind.
2. Beautiful Cupcakes.
Add to that list my undying adoration for the pomegranate. It’s such a gorgeous deep crimson fruit that’s full of vitamin C and antioxidants.
I eat one a day, and soon the season will be over around here and my daily treat will be scarce. I thought I needed to bottle up some of that sweet tart juicy pom love so I made a jelly.
It was just the prettiest darn jelly I have ever seen.
As a treat after dinner I made some easy butter puff pastry nests with mascarpone whip piped around the top and a dollop of jelly in the middle. So darn good. A light dessert that’s like a little bite of spring.
No word of a lie, if the world was crumbling around me I would not move an inch until I had licked the mascarpone whip bowl clean. It’s that delicious. It’s the same whip that I used here only with mascarpone cheese.
Make extra and dip it with some fruit. Or just selfishly eat it with a spoon like I did.
I read a few recipes and combined them for my own. The grated orange peel gives this jelly an amazing flavour that can be used for both sweet and savoury dishes.
*this made eleven 8 oz jars
- 5 cups fresh pomegranate juice – you can use POM juice too for less mess
- 7 cups white sugar
- zest of one orange
- 1 tbsp butter
- 2 packages of liquid pectin
1. Combine pomegranate juice, butter, zest and sugar in a large saucepan. Bring to boil over high heat and add liquid pectin. Bring back to a full boil, and boil exactly 1 minute. Remove from heat and skim off foam, if any.
2. Ladle into hot, sterilized jars to within about 1/2 inch of the top. Seal with lids (that have been sitting in some hot water) and rings. Leave the jars to rest on the counter for 24 hours.
** the puff pastry nests are store bought pastry that I cut with a round cutter.