Courtesy of Stephanie McClenny, Confituras
Photography courtesy of Stephanie McClenny
Category: Condiments + Spice Blends -
For 1 people ()
- 3 pound(s) agarita berries, picked through, sorted and rinsed
- 3 cup(s) water (or enough to cover the berries)
- 1/4 cup(s) lemon juice
- 4 teaspoon(s) calcium water (for information about this, visit the FAQ section of pomonapectin.com)
- 4 teaspoon(s) Pomona’s Pectin powder
- 1 cup(s) granulated sugar
- 1 cup(s) local honey
Agarita Jelly Directions
- Put the berries and water in a medium saucepan and bring to a boil. Lower the heat and simmer, covered, for about 10 to 15 minutes.
- Stir and mash the berries (I use a potato masher) and cook 5 minutes more. Pour into a jelly bag or over dampened cheesecloth set inside a fine-mesh strainer placed over a bowl to catch the juice. Allow to drain for at least 2 hours. There should be about 4 cups of juice—add a little water if it’s short.
- Pour the measured juice into a saucepan.
- Add the lemon juice and calcium water and slowly bring to a boil.
- Meanwhile, in a small bowl, thoroughly mix the pectin powder with the granulated sugar.
- Add sugar mixture to the boiling juice, stirring vigorously for 1 to 2 minutes.
- Add the honey, then pour the mixture into prepared jars and process for 10 minutes in a water bath.
Note: This is a lower-sugar version; sweeten to taste. The fact that you can control the sugar is the good word about using Pomona’s Pectin.