Pomegranate and Pear Jam

Yield: 2 cups (serving size: 4 teaspoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Sodium: 1mg

Ingredients

  • 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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pomegranate and Pear Jam Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy