Pomegranate Jam/Preserve

I have been MIA in the blogosphere for the past few days. I still cook at home but nothing much interesting to click and post. Hope everyone is having a good holiday season!

I made this delicious and healthy pomegranate jam at home. It is so easy to make and it really tastes like the storebought preserves minus the preservatives and high fructose corn syrup!. I made this with fresh whole pomegranates in season. You could also try it with POM juice. You could reduce the amount of sugar and replace it with sweeteners like honey agave nectar etc.


Tastes great with toast!

Ingredients
Whole pomegranates - 7 or 8 (or) 5 cups of unsweetened POM juice
Sugar - 2 cups
Honey - 2 tablespoons
Lemon juice from half a lemon
Pectin - 1 packet powdered


Directions
Cut the pomegranate into two and discard the peel and the membranes. Transfer all the pomegranate seeds to a blender or juicer and pulse for a minute.
Strain the juice and remove the seeds.
If using POM juice, skip the above step.
Transfer the juice to a heavy bottomed vessel. Add the sugar, lemon juice, pectin and honey and stir so that all the contents dissolve in the juice.
Meanwhile sterilize the jam bottles by boiling them in hot water for several minutes.
When the juice comes to a boil, simmer for about two minutes and remove from heat.
Transfer it carefully into the sterilized bottles and close. Allow it to set at room temperature.
Refridgerate when set. Stays fresh for 3 to 4 weeks.

Serve with warm toast!

Sending this to Sanghi's FIL-Fruits and CFK :Veggies/Fruits initially started by Sharmi



and also sending this to Back to Basics initially started by Jaya.