Figuring that one can always use gift tags, I was prepared to secretly buy some of her stock if they didn't sell (I'm not proud), but half way through the fair, I turned around and they were gone. Oh, well. I enlisted her assistance to help me sell my wares.
I had some some quince paste (really good—I infuse it with rose geranium from my garden, giving it an even more pronounced floral note), and I still have most of it. Most people fall into one of two categories: They do not know what quince paste is and have never heard of manchego cheese or they have heard of quince paste and make it themselves. I'm not complaining. I have a couple of hostesses who will appreciate this as a gift.
I also sold pepper jelly, which people enjoyed sampling while Sophie explained that it is very good on baguette slice with a little goat cheese.
But the item that sold out most quickly was my pomegranate jelly. No surprise—it's a lovely color, and anyone who has had pomegranate jelly appreciates its tangy yet sweet taste.
My version is the ultimate cheater one. The first time I made it was before pomegranate juice became all the antioxidant rage, and I juiced about twenty pomegranates in our giant Acme juicer. The kitchen looked like a crime scene: Red splatters everywhere. A big mess and quite time consuming. AND the juice I ended up with had a slightly bitter taste, probably because it includes some juice from the membranes. Bottled juice (conveniently available at Trader Joe's) makes this a quick, easy recipe.
POMEGRANATE JELLYI make my own labels by printing a nice font (this one is Blackadder) on cream colored paper (I use our old office stationery from before our rebranding), stamping with gold ink, cutting to size, and attaching with a glue stick. My pal Trevor used the Courier font, and I think it looks nice too. The labels wash off easily too, should someone be presumptuous enough wash and return a glass thinking they might receive more (they probably would).
4 cups of pomegranate juice
1/4 cup of lemon juice
1 package powdered pectin
5 cups white sugar
6 to 7 eight-ounce canning jars
Combine pomegranate and lemon juice in a 6-quart pan. Stir in pectin and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full boil that cannot be stirred down and add sugar. Boil hard for 2 minutes. Remove from heat and let stand for a minute or two.
Fill jars to 1/2 inch of top, wipe rims clean, and screw on lids. Refrigerate until use or process in hot water for 5 minutes.