LOWER-SUGAR SPICED RASPBERRY POMEGRANATE JAM
POMEGRANATE SEEDS GIVE THIS SWEET-TART JAM A PLEASANT CRUNCH.
POMEGRANATE SEEDS GIVE THIS SWEET-TART JAM A PLEASANT CRUNCH.
PREP: 20 MINUTES PROCESS: 10 MINUTES MAKES: 7 HALF-PINTS
1. In a 6- to 8-quart pot crush 1 cup of the berries with a potato masher. Continue adding berries and crushing until you have 5 cups crushed berries. In a small bowl stir together ¼ cup of the sugar, the allspice, and the pectin. Stir pectin mixture into mashed berries.
2. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in the remaining 3¾ cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam with a metal spoon. Stir in pomegranate seeds.
3. Ladle hot jam into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
PER 1 TABLESPOON: 37 cal., 0 g fat, 0 mg chol., 0 mg sodium, 9 g carb., 1 g fiber, 0 g pro.
Pomegranates are in season from late summer through early winter. Here’s how to remove the edible seeds, or arils: Cut the crown off of the pomegranate and discard; cut the remaining fruit in quarters. Place the quarters in a bowl of water to cover (this keeps the juice from spattering) and gently roll the arils out with your fingers. Discard the shells. Strain the seeds from the water in a sieve.