I've been wanting to make Jellies for quite some time, but for whatever reason, never quite got around to it. But now, as valentines day approaches, I finally got that 'round to it' (thanks, GC)...and decided this is the year. We are doing a special dinner for the high school ski team on saturday, i thought this would be the perfect thing to add to the dessert course. As is par for me when doing something I've never tried, it took a few attempts before I got it right. First off, I had to find a formula. In looking through my cookbook library, jellies were way underrepresented. So, I go to my computer...a google search brings up a recipe by fellow Alaskan, Kirsten Dixon...who's work I admire and who also happened to be staying upstairs in our B&B! She and her husband are the new owners of Tutka Bay Lodge and they were down for some midwinter chores. I knew then that I had found my recipe. At home that evening I pulled some berries out of the freezer and followed Kirstens directions. I took the pan off the heat with 5 minutes of cooking time to spare, not being completely sure how thick the mixture should really get. I left them to set overnight and the next morning, they were almost right. I could cut and sugar them, but they were still a little on the soft side. The next batch I decided to use the pomegranate juice you can buy at the store in bottles. I really wanted that jewel red color. Knowing there wouldn't be much naturally occurring pectin in the juice, I upped the amount called for and cooked the mixture until it came close to being as thick as the last batch. The only problem was it took almost an hour of stirring on the stove and in the end, they were even softer than the first ones. So, that means I need more pectin...maybe adding some cranberries, I happened to have a bag of fresh in fridge, so I mixed it with the rest of the jarred juice and went at it again. This time, it thickened up nicely and the next day I was able to cut and sugar them with ease...the only thing was the cranberry completely overwhelmed the pomegranate (of course). So, I turned to my old friend, the raspberry...just the right complement. It turned out to be a perfect pairing.
11 comments:
oh my god these look so delicious. lekker! say hey to the ski team for me!
These look gorgeous! Thanks for the recipe--nice and simple. I was on a jellies kick for a while, but never found the recipe I liked. I am searching for a firmer consistency. Never tried liquid pectin; I've often heard it sets softer than powder. I'll give this recipe a whirl. I also find that once I sugar them they look gorgeous for about an hour and then all the sugar melts off, refrigerated or not. Any tips on that?
zounds, i have been missing some good stuff! those jellies are beautiful and, oh dear, to have missed that french onion soup! i must stay more connected...
They look beautiful Carrie!
Thanks for loving on these, guys! I've truly been obsessed! I just made batch number five. Julia, I think that you can make them ahead, but you definately need to resugar right before serving. I've also thought about storing them in sugar...what do you think about that?
Carri-These look so good! I've wanted to makey Jellies, but haven't tried yet. I think it's time. Thanks for sharing the recipe.
I thought of that too, but they stayed so wet in the fridge that I was scared I would open it and find a pile of goo. If you do it, please let me know how it works!
Hey, Julia...i tried storing some in sugar, but it made them weep more. I kept a tray for a week by resugaring lightly every couple of days, next time I will make them the day before I need them!
What a beautiful blog! these jellies are amazing!
These look great! I have been looking for a pomegranate fruit jellie recipe. What ratio of pomegranate juice to raspberries did you use? Thanks!
You know, Kaitlin, I think it was 1 part pomme juice and 1 part raspberry puree, seeds removed. You could do all raspberry and they would be amazing...good luck!
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