All Recipes

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 panceks
  • On Toast
  • In Crumble Bakes

Get boiling!

  1. peel and dice the pears & zest your lemon
  2. Add the pear, mead, sugar & lemo 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 thick but runny jam consistency (While hot it will me 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 ay a 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