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Pear & Pomegranate Jam

A beautiful jam that's perfect for your pancakes!

Pomegranate Mead Made with Pomegranate Mead

Ingredients

  • 240g Caster Sugar
  • x3 Medium sized Pears
  • 150ml Pomegranate Mead
  • Seeds of x1 Pomegranate
  • 20g Unsalted Butter
  • 1 tbsp Fruit Pectin
  • Zest of x1 Lemon

Equipment

  • Non-stick heavy bottom Pan
  • Masher
  • Fine grater or zester
  • Jar for storing

Serving suggestion

  • On pancakes
  • On Toast
  • In Crumble Bakes

Get boiling!

  1. Peel and dice the pears & zest your lemon
  2. Add the pear, mead, sugar & lemon zest to the heavy bottom pan on a medium high heat
  3. Bring to a boil then reduce the heat to medium and simmer for 20-25 mins

Mash it up

  1. Remove the pan from the heat
  2. Roughly mash the pear mixture with a masher
  3. Add the pommegranate seeds & butter
  4. Stir in the fruit pectin and bring to a rapid boil
  5. Cook until it's a thick but runny jam consistency (while hot it will be looser than when cooled)

Check it's done and store

  1. Remove some jam from the pan and place on a cold plate
  2. Place in the freezer for 5 mins
  3. When the jam is thick and no linger runny consistency after 5 mins, its done!
  4. Sterilise a jar with boiling hot water and allow to cool before adding the jam
  5. Place a lid on while the jam is still warm (this allows for a safer seal for a longer shelf life)
  6. Once cooled store in a cool dry place for up to 3 months