Pomegranates are gorgeous in color and delicious in flavor. They contain healthy antioxidants and can be used in all kinds of juices, teas and even sodas. I’ve never really given them much credit though because of the effort it takes to extract the arils. This Pomegranate and Pear Jam changed my mind about that.
I saw this delicious recipe in the November issue of Cooking Light, then I found these beautiful crimson globes in the market and couldn’t resist. I’ve been enjoying this jam with all kinds of bread, but especially with Cheese and Chive Challah, the Simple Milk Loaf and Pullman Bread.
Extracting the juices from these gems is a bit messy, but worth the effort. I used my chinos to do this part. It made things a bit easier.
Pomegranate and Pear Jam
Source: Cooking Light, November 2010
Yields: 2 cups
This jam is not canned for long-term storage. It is refrigerated and if you’re like me, it won’t stay around very long.
- 2 cups sugar
- 2 cups chopped, peeled Seckel (or other) pear
- 2/3 cup strained fresh pomegranate juice (about 2 pomegranates)
- 1/4 cup rose wine
- 1/4 cup pomegranate seeds
- 1/2 teaspoon butter
- 2 tablespoons fruit pectin for less- or no-sugar recipes (such as Sure-Jell in pink box)
- 1 tablespoon grated lemon rind
- 1 teaspoon minced fresh rosemary
Combine sugar, pear, pomegranate juice, and wine in a large saucepan over medium heat; stir until sugar melts.
Bring to a simmer; simmer 25 minutes or until pear is tender. Remove from heat; mash with a potato masher.
Add pomegranate seeds and butter; bring to a boil.
Stir in fruit pectin. Return mixture to a boil; cook 1 minute, stirring constantly.
Remove from heat; stir in lemon rind and rosemary.
Cool to room temperature. Cover and chill overnight.
This Pomegranate and Pear Jam has become one of my favorites. I love the lemon and rosemary undertones. Delish!
Fat: 0.3g (sat 0.1g)