Peach Pomegranate Jam

Directions

1. In a medium pot, bring pomegranate juice to a boil over high heat. Boil for 7 to 8 minutes or until juice is reduced to 1 cup (250 mL). If it measures less, add water to make 1 cup (250 mL).

2.In a large, deep, heavy-bottomed pot, combine reduced pomegranate juice, peaches and lemon juice. Bring to a full boil over high heat. Reduce heat and simmer, covered, for 3 minutes, stirring often.

3.Stir in pectin until dissolved. Increase heat to high and bring to a full boil, stirring constantly.

4.Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.

5.Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.

6.Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight.

7.Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.

Tips:
To juice a pomegranate, cut it in half and use a citrus juicer or reamer; strain to remove any seeds.One medium pomegranate yields about 1⁄2 cup (125 mL) juice.
You’ll need 8 to 10 peaches for this recipe.

Variation:
Nectarine Pomegranate Jam: Use unpeeled nectarines in place of the peaches.

Reprinted with permission from 250 Home Preserving Favorites by Yvonne Tremblay published by Robert Rose Inc. 2010.