Chef Einat Admony is author of the fabulous cookbook Balaboosta: Bold Mediterranean Recipes to Feed the People You Love. This recipe is excerpted from Balaboosta (Artisan Books). Copyright © 2013. Photographs by Quentin Bacon.
6 cups pomegranate seeds (from about 10 medium-sized pomegranates)
6 cups sugar (the number of cups of sugar should equal the number of cups of pomegranate seeds)
Place the seeds, sugar, and water in a medium saucepan and bring the mixture to a boil. Lower the heat to simmer—make sure the heat is as low as possible!—and cook until thick, like syrup, about 35 minutes. Stir the mixture regularly to prevent the bottom from burning. Remove from the heat and, using a ladle, strain and discard any excess seeds. Let cool completely.
Store in an airtight container in the refrigerator for up to 1 year. Not only is the confiture great on slices of toast and sandwiches, it does wonders with so many delicious chicken dishes, like Mom's Chicken with Pomegranate and Walnuts.
Makes about 2 cups
Recipe: Kosher, parve