pectin

Balsamic-grape jelly

Posted on June 25, 2020 at 7:34 pm

Our home city recently lost a culinary institution. One of their specials was to serve their grilled cheese sandwich with what they called “balsamic jam”. I never had their grilled cheese, and their “balsamic jam” was actually “balsamic jelly” made by adding balsamic vinegar to grape jelly in a 1:3 ratio of vinegar to jelly.

This is my tribute to that. It’s not the same, but it is absolutely delicious paired with grilled cheese, poured over cream cheese, or on toast!

  • 3 cups balsamic vinegar (700ml / 24fl oz)
  • 2 cups grape juice (16fl oz / 475ml)
  • 1 cup water (240ml / 8fl oz)
  • 1lb / 450g sugar, reserve about 1/2 cup
  • 10 allspice berries
  • 2tsp vanilla flavour
  • 3 cloves
  • 2 star anise
  • 2tbsp lemon juice
  • 2tsp calcium water
  • 2tsp Pomona’s Universal Pectin Powder
  • Put the first 9 ingredients in a pot. Bring it to an active simmer, not boiling. Switch it off and come back to the mix the next day.

    Strain out the spices. Add the 2tsp calcium water to the mix. Bring to a boil. Stir the pectin into the reserved sugar and stir vigorously to incorporate.

    Makes about 7 cups of jelly.

    Print Friendly, PDF & Email
    Share

    Pomona’s Pectin

    Posted on July 29, 2012 at 1:45 pm

    I thought it would be a good idea to break out the information about Pomona’s Pectin into a separate article.

    Q: Where can I buy Pomona’s?
    A: You can buy it online in bulk, which is what I would recommend.

    Q: What makes it different from the regular stuff?
    A: You can double, triple, quadruple, or whatever your recipe size. You can also make jam with no added sugar, or make it with honey or other complex syrups instead, while still using less sweetener than regular pectin.

    Q: Wait – regular pectin always says “don’t double”. How can you double up the recipe with Pomona’s?
    A: Because it doesn’t set with sugar – it sets with calcium water.

    Q: Calcium water? What’s that?
    A: In the instructions it tells you how to make the calcium water with the provided sachet of calcium powder – 1/2 teaspoon of calcium powder to 1/2 cup of water. Shake them thoroughly together and store the calcium water in the fridge. Discard it if it discolours or gets moldy.

    Q: So, you’re telling me this is a form of pectin that allows me to scale my recipes up or down, allows me to make jam or jelly without added sugar, or by using honey instead? Really?!!?
    A: Yup!

    Q: So where were you on the night of the 15th?!!?
    A: This interview is over!

    Print Friendly, PDF & Email
    Share
    Tags:

    Top