Pomegranate and Pear Jam
Ditch the plain strawberry jam and opt for this unique flavor twist instead.
Recipe by Cooking Light November 2010
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03/08/2012
I also doubled the recipe like most reviewers. What I found was that the flavor of the rosemary and the lemon were taking over the pomegranate and pear. If I were to make again, I would put just a tad of rosemary and a tiny bit of lemon. I think it took away the whole point. I used rose(blush pink) wine and I had no problem with the consistency.
11/24/2011
I was out of Rosemary and had been experimenting with Lavender. So I tried it in place of the Rosemary. Oh my!! This was fabulous. Put into pretty jars as Homemade Christmas Gifts, add a fancy ribbon and people are still talking about how wonderful it was a year later. Guess I'll be making more this year:)
01/29/2011
This jam is amazing!! I made 1 batch following the recipe to the letter, gave 3 jars away ( raving reviews from all 3) and used the 4th jar to serve with a family brunch we hosted last Sunday. By some strange miracle I was able to aquire some late season pomegranates. I just made a double batch today only reducing the sugar by 1/2 cup per batch. EVEN BETTER than the last batch. This will be a tradition for our house!
12/02/2010
I just made this recipe and like the previous comment I doubled the recipe to make holiday gifts for friends and family. I made two batches (I heard that you shouldn't make too large of a batch of jam or the pectin doesn't work). The first batch was a little runny so I added an extra tablespoon of pectin and in the second bactch I just dumped in the whole packet. I also didn't cool it as in the directions, instead I put it into canning jars and put it in boiling water for 5 minutes each to seal it (this will allow it to keep longer out of the fridge). It looks beautiful in jars and the taste is good. I like the hint of rosemary. I'm looking forward to using it as a glaze on pork. Yum!
11/03/2010
the flavor was fantastic. I doubled the recipe and then canned it for holiday gifts. I wasn't sure if the recipe called for rose (as in the flower) wine or rose (french for rose)- the pink/blush wine- I think they meant the latter. Regardless, I ended up using a Zinfandel instead and it tasted great. Good on toast or pork loin
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