Terrific when combined with some extra virgin olive oil as a dressing for poultry, meat, feta or tabbouleh salads, it also makes a vibrant and beautiful topping for the pomegranate cheesecake recipe.
Put 2 small plates in the fridge or freezer in readiness for testing the jelly.
Wash the jam jars in soapy water, rinse and dry them in a low oven preheated to 150°C/Fan130°, 300°F, Gas 2 for 30 minutes.
Combine the pomegranate juice and the Tate & Lyle Jam Sugar in a preserving pan over a low heat for 10 minutes until the sugar has dissolved. Stir occasionally.
Continue cooking over a low-ish heat for about 1¼ hours until reduced to a thick syrup. Don’t boil the mixture or you will lose the lovely colour of the juice. Add the lemon juice and pomegranate seeds and cook for a further 10 minutes. The jelly is ready when it forms a skin that is firm enough to wrinkle when you push it with your fingertip. If it’s too liquid, continue cooking the jelly and retest in a few minutes. This is a very softly set jelly.
When the jelly is ready, add a splash of grenadine, if using, to enhance the colour, turn off the heat and pour into the warm sterilised jars. Screw on the lids straightaway, leave to cool and label. Store in the fridge for up to 3 months.
To ring the changes and add some zing to the jelly you can stir in: a splash of vodka, a splash of rose water or orange flower water, pine nuts or peeled pistachios.
Ingredients – 4 items
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