Since discovering the Pomona Pectin, I’ve been able to open up my jam making creativity exponentially. You simply don’t need to follow all that fussy recipe stuff as with the regular jam making process using the Certo pectin, and you can ditch over half the sugar.
This was going to be the real test of the Pomona Pectin.
I served this jam right out of the pot - we really couldn’t wait, it smelled and tasted that great - on toasted multi-grain sourdough bread ( who needs butter!) topped with a couple thin slices of Petite Basque cheese.
OMG! This will make a wonderful appetizer spread, breakfast buffet spread and base for a vinaigrette dressing on a spinach salad. It would also be a great gift
Note: You must use the Pomona Pectin. Do not try to substitute other types of pectin.
1 pound lean, smoky bacon, sliced
1 large sweet onion, small dice
5-6 large cloves of fresh garlic, minced
3 medium apples such as Braeburn, finely chopped with skin on
¼ cup Scotch whiskey (or Irish, if you’re so inclined)
¼ cup apple cider vinegar
¼ cup maple syrup
¼ cup espresso coffee
1 teaspoon vanilla extract
½ teaspoon ground black pepper
1 tablespoon Tuscan or Italian seasoning
1 - ½ cups organic sugar, darker turbinado if you can get it
1 teaspoon finely minced fresh ginger
3 tablespoons black mustard seeds, lightly toasted
3 teaspoons of Pomona calcium water, and 3 teaspoons of Pomona’s Pectin powder
Optional: scant ⅛th teaspoon of very, very finely minced habenero pepper, and ¼ teaspoon smoked sea salt
No nutrition information available
In a large pot of hot water, over low heat, heat your jam jars and lids. For more information on canning set up and technique (with photos), see my other blog posts on ‘jam’.
Mix up the calcium water from the Pomona’s packet. Set aside. Put the pectin powder in a lidded jar and set aside. You won’t need all of either, so prepare them to keep. The calcium water can go in the fridge, and the pectin into the pantry.
In a large, heavy bottomed pot, cook the bacon over medium heat until it’s lightly brown, and remove to paper towels
Now, you’re ready to sauté the onions, apples, garlic, ginger, mustard seeds and habenero pepper if you dare over medium heat, in the rendered bacon fat. Yes, I know. This isn’t health food. But, it is good food. Sauté for a few minutes until it’s all happy and starting to look ‘cooked’.
Do not get your hands near your mouth, nose or eyes if you’ve been handling the habenero pepper. This is serious business. Wash your hands thoroughly after handling them.
Chop the cooled bacon one last time, to get the pieces small but not too small. They should be recognizable as bacon bits. Add it back into the mixture in the pot.
Now add the espresso coffee, apple cider vinegar, maple syrup, whiskey, vanilla extract and the sugar. Also add the pepper and Tuscan or Italian seasoning.
If you have some smoked salt, add a couple dashes.
Stir and bring this mixture to a rapid boil, stirring every minute or two.Let it boil for about three minutes, then add the calcium water and the pectin.
For this recipe, I added 3 teaspoons of the calcium water, and then 3 teaspoons of the pectin powder. The thickening was absolutely spot-on perfect.
Stir, and boil rapidly for two minutes.
Turn off the heat.
Start to fill your hot jars, one at a time, and adjust the lids to barely finger tight. You want the trapped air to escape and form a vacuum seal.
Also, be sure to use new lids - do not ever reuse the flat, replacement lid liners.
Make sure that you take a wipe around the lip of each hot, filled jar with a damp towel wrapped around your finger to remove any jam residue before you add the lid to seal.
Set the jars out for a couple of hours to cool. I recommend storing these jams in the refrigerator, since they are not pressure canned.