Let me start by saying we accomplished our goal in about 5 hours, with an hour of downtime where I taught her how to embroider (two domestic skills learned in one day!!!) and she proved that it is possible to make something look as nice as our grandmother's handiwork.
I tried to incorporate all the tips I'd noted in the margins of my recipes and managed to forget one of the most important--stir your Jam with a sterilized chopstick! Why would I do such a thing? To work out the air bubbles of course. Air bubbles cause your Jam to heat unevenly, and can cause the chunks of fruit to dry out in the spots that are touching the bubble. I'm new at this, so I'll be ok with it this one time.
For some reason, the Pomegranate recipe said I would only have a yield of four 1/2 quart (8 oz.) jars, and I was left with seven. Did we mis-measure? Maybe. Did she mis-type the yield, maybe. I'll have to try and make it again, then let you know.
While the Fig/Sugar/Lemon Juice mixture finished out it's first several hour stewing in your own juices stint we got to work on the Pomegranate Jelly. Measuring out the ingredients and getting it cooking on the stove. I used the opportunity to test my new candy thermometer (worked great) and we made sure to take some candid jam/jelly making shots for posterity.
Do you know the story of the pomegranate?
Cutting up apples
Sure that's gel stage
Checking the thermometer to be sure
Mixing the texture back in
Magnetic stick too short? Improvise!
Embroidering the lotus with appropriate seriousness. . .
Finished Product
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