pomegranate and long pepper jelly

pomegranate and long pepper jelly

This jelly is super versatile thanks to it's semi-savoury, semi-sweet vibe. Add it to sauces to bring that extra tang, spread over fresh bread and top with cheese or use as a condiment for roasted meats. 



700 ml pomegranate juice, freshly pressed is best if you have the patience
50 ml cup lemon juice
800 g of jam sugar
1 red chili, deseeded and finely sliced
2 fresh bay leaves
1/4 tsp long pepper, grated


1. First prepare your jars, you'll need about 3 x 250ml jars. Submerge the clean, empty jars in boiling water for several minutes. Boil a few cups of water in a separate kettle and pour over the lids to sterilize.

2. Bring the pomegranate, lemon juice, bay leaves, chili and grated long pepper to a rolling boil in a wide, stainless steel saucepan. 

3. Add the jam sugar, return to a boil and let it bubble away for around 5 minutes, making sure to stir every once in a while. Cook until you have a thick, syrupy consistency (however, it shouldn't take much longer than 5-10 minutes). 

4. To check if the jelly is ready, dollop a teaspoon of the liquid onto a plate. Place in the fridge for a couple of minutes to see if it sets. If it doesn't, return to the heat and keep boiling. 

5. Fill the jars with the jam and close immediately with the sterilized lids. Keep the jam in a cool place. Keeps for around two months unopened.