Pomegranate and Pear Jam

Vegetarian
Gluten Free
Pomegranate and Pear Jam
45 min.
8
252kcal

Suggestions


Indulge in the delightful fusion of flavors with our Pomegranate and Pear Jam, a deliciously vibrant spread that is perfect for enhancing your morning toast or elevating your cheese platter. This jam not only boasts a stunning ruby color but also brings together the sweet, juicy essence of Seckel pears with the tartness of fresh pomegranate juice. With just a hint of rosemary and a splash of rose wine, each spoonful offers a complex layer of taste that will keep your taste buds dancing.

This recipe is designed with everyone in mind, being both vegetarian and gluten-free, making it a fabulous choice for gatherings where dietary restrictions may apply. And with just 45 minutes of prep time, you can whip up a batch that accommodates eight servings—perfect for sharing with family and friends or for savoring all week long.

Whether you’re looking for a unique condiment to spread over warm scones, a gourmet dip for your charcuterie board, or an unexpected twist to your favorite desserts, our Pomegranate and Pear Jam is sure to impress. Give it a try and experience the incredible flavor that can only come from fresh ingredients combined with a touch of culinary creativity.

Ingredients

  • 0.5 teaspoon butter 
  • teaspoon rosemary fresh minced
  • tablespoons fruit pectin ) for less- or no-sugar recipes (such as sure-jell in pink box
  • tablespoon lemon rind grated
  • cups seckel pear peeled chopped (or other)
  • 0.7 cup strained pomegranate juice fresh ( 2 pomegranates)
  • 0.3 cup pomegranate seeds 
  • cups sugar 
  • 0.3 cup rosé wine 

Equipment

  • sauce pan
  • potato masher

Directions

  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.
  2. Remove from heat; mash with a potato masher.
  3. Add pomegranate seeds and butter; bring to a boil. Stir in fruit pectin. Return mixture to a boil; cook 1 minute, stirring constantly.
  4. Remove from heat; stir in lemon rind and rosemary. Cool to room temperature. Cover and chill overnight.

Nutrition Facts

Calories252kcal
Protein0.45%
Fat2.09%
Carbs97.46%

Properties

Glycemic Index
29.86
Glycemic Load
37.23
Inflammation Score
-1
Nutrition Score
1.8113043441883%

Flavonoids

Cyanidin
1.33mg
Delphinidin
0.17mg
Pelargonidin
0.02mg
Catechin
0.13mg
Epigallocatechin
0.25mg
Epicatechin
1.52mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.07mg
Isorhamnetin
0.12mg
Quercetin
0.57mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:251.75kcal
12.59%
Fat:0.6g
0.93%
Saturated Fat:0.19g
1.21%
Carbohydrates:63.26g
21.09%
Net Carbohydrates:61.39g
22.32%
Sugar:57.23g
63.59%
Cholesterol:0.67mg
0.22%
Sodium:12.75mg
0.55%
Alcohol:0.78g
100%
Alcohol %:0.77%
100%
Protein:0.29g
0.58%
Fiber:1.87g
7.49%
Vitamin K:4.79µg
4.56%
Vitamin C:3.24mg
3.93%
Copper:0.07mg
3.29%
Potassium:113.23mg
3.24%
Manganese:0.06mg
2.96%
Folate:9.98µg
2.49%
Vitamin B2:0.03mg
1.79%
Iron:0.27mg
1.49%
Vitamin B6:0.03mg
1.48%
Magnesium:5.88mg
1.47%
Vitamin E:0.17mg
1.11%
Vitamin B5:0.11mg
1.08%
Phosphorus:10.7mg
1.07%
Source:My Recipes