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Pomegranate and Pear Jam

Cooking Light NOVEMBER 2010

  • Yield: 2 cups (serving size: 4 teaspoons)


  • 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.

Nutritional Information

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

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Pomegranate and Pear Jam recipe