November 8, 2014
There is only a brief period of time when the raspberry and the pomegranate season overlap. Too bad because they surely taste great together. This recipe is with agave syrup – so it will only stay good for a few weeks [if you keep it in a cool spot]. If you want to give this as a gift or store it for longer – use sugar instead [you need more and it will get quite a bit sweeter].
You may use store bought pomegranate juice instead of going through the hassle of juicing them yourself. Just make sure to get a 100% pomegranate juice. Most of the time it says pomegranate – but then there is only 30% real juice in it – and the rest is apple juice or just flavored water.
POMEGRANATE RASPBERRY THYME JAM
_ get the arils out of the pomegranate
_ juice them [I used a ‘Flotte Liesl’ but you can just press them through a sieve]
_ transfer to a large pot
_ add raspberries and agave syrup
_ slowly heat until it boils
_ reduce heat and add thyme leaves
_ simmer for 20-30 minutes
_ whisk in gelatin and lemon juice
_ transfer into sterilized jars, close the lid and turn up side down
_ keep in a cold place for up to a few weeks