adapted from Foodinjars.com
Yield: about 4 1/2 pints
- small net bag of Clementines
- 2 large lemons
- 3 large pomegranates (or 2 1/2 cups of fresh pomegranate juice)
- 5 cups of sugar
- 1 pack liquid pectin
Wash and dry the fruit.
Remove the pomegranate aryls (see Good Eats S10Ep17 for a tutorial) and put them in a non-reactive pot. Cook them at medium-low to medium heat for about 10 minutes, stirring and mashing every once in a while, then run through a food mill. Put the juice and fruit (including the leftovers in the food mill) in a juice bag and strain out the juice. It should yield about 2 1/2 cups of juice.
Using a zester, remove the zest from the lemons and Clementines. Either supreme the fruits or squeeze them, using as much of the pulp as you can retrieve.
In a large stainless steel or enameled cast iron pot, combine zest, fruit, juice, and the sugar.
Bring to a boil and cook vigorously for about 15 minutes.
Add pectin and boil for 10 minutes. Check for set by putting some on a chilled plate and putting that in the freezer for a minute. If, when you tilt the plate, the jam wrinkles as it oozes, it should be ready for canning.
Stir for about a minute off the heat, to help the zest bits become evenly spread throughout the preserve.
Fill prepared jars, wipe rims, apply lids and screw rings. Lower into a prepared boiling water bath and process for five minutes at a gentle boil (do not start counting time until the pot has achieved a boil).
When time is up, remove jars from the pot and let them cool completely. When they are cool to the touch, check the seals by pushing down on the top of the lid. Lack of movement means a good seal.