Tuesday, July 26, 2016

We Be Jammin'... Pom-Pom Jam

Pom-Pom Jam
Found on coconutandlime

Makes 7 - 1/2 pints 


7 cups supremed* pomelo segments (from about 4 pomelos) 

4-1/2 cups sugar 

1-1/2 cup pomegranate arils (from 1 pomegranate) 

1/2 box liquid pectin (3 oz., one of the little packets in the box) 


Prep jars/lids for canning. Add the pomelo segments and zest into a large, heavy bottomed pan. Add the sugar. Bring to a boil, stirring carefully to avoid splashing, break up the segments, occasionally. Boil until it begins to reduce and thicken. Stir in the pectin and pomegranate. Continue cooking at a low (rolling) boil for 5-10 minutes or until it looks thick and jammy. Fill the jars leaving 1/4 inch headroom. Process in the hot water bath for 10 minutes.

*Supreming is a technique that removes the membrane from citrus fruit so it can be served in slices. To supreme an orange, lemon, lime, grapefruit, or other citrus fruit, begin by trimming off the very top and bottom of the fruit with a sharp knife. Next, set the fruit on end, and carefully cut the skin from its flesh, beginning at the top and following the curves down. Then, carefully cut out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on both sides. The wedges should come out easily, leaving only the membrane intact.

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