50-60 pieces
Prep time:1 hour, plus setting
10 ounces acai-pomegranate juice (or straight pomegranate juice would
work)
12 ounces frozen strawberries
1 1/2 cups sugar plus 1/4 cup for coating
2 tablespoons balsamic vinegar
1 teaspoon cracked black pepper
1 3-ounce pouch liquid pectin
LIne an 8 x8 metal baking pan with parchment. Lightly oil.
In a large pot combine the juice and strawberries. Cook for 10 minutes,
until the fruit is soft. Cool about 10 minutes and puree in a blender.
Return the fruit puree to the pot and add 1 1/2 cups sugar, vinegar, and
pepper. Cook on moderately high heat, stirring until the sugar is dissolved.
Continue to boil, using a candy thermometer until it reaches 230 degrees
F. Stir occasionally and especially toward the end to prevent it from
burning on the bottom. Using a heatproof spatula makes it easy to get
into the corners of the pot.
When the temperature is reached on the thermometer, turn down the heat
a bit and add the liquid pectin, stirring throughly. Turn up the heat
and cook, stirring constantly, for 1 minute. Pour into the paper lined
pan, tilting the pan to distribute the jelly evenly. Let cool on a rack
until completely cool...about 3 hours, or overnight. Cut in desired shapes
and toss in sugar.
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