The pomegranate flavour in this Peach and Pomegranate Jam is subtle but oh so delicious. It is fast becoming my favourite flavoured jam. What's more, it is really easy to make.
If you have been following Recipes Made Easy then you can not have failed to have noticed that this year I have really got the preserving bug. I have made jams for many years but less so recently and I was beginning to forget just how easy it was to make. However with my newish allotment really started to bear lots of fruit and not wanting any of my hard work to be wasted I've rediscovered a passion for making preserves. So last week when I was asked if I would like to go to a workshop on modern jam making, I couldn't say no!
It was hosted by the lovely people at Thermapen (who make the most accurate and reliable food thermometers - I should know, I have got through a fair few over the years until I discovered theirs, so I can't help but rave about them) and presented by well know food writer Mary Cadagon. So what is modern jam making? Mary explained how today's jam makers and consumers tend to like jam with a little less sugar and a softer set. They also like to play around with different flavours perhaps by adding unusual herbs and spices, a splash of booze or an unusual fruit combination. Her Greengage with bay jam, and peach, raspberry and lavender jams were sublime.
After the introduction, we set about in pairs making our own small batches of jam. Surrounded with some fabulous fruit and flavourings to choose from I was in my element. Partnered with an old friend Ann we set about making our peach and pomegranate jam. The flavour is subtle but delicious and a little lime gives it a little bit of acidity which helps balance the flavour. Cinnamon and cardamon completes the flavours.
Being lower in sugar (traditionally sugar and fruit is added in equal quantities, we were using 750g to 1 kg of fruit) the jam will not keep quite as long and is best stored in a cool dark place, ideally the fridge, especially after opening. But who wants to eat jam that's years old anyway? By making it in smallish quantities of about 4-6 jars this is hardly a problem and has the advantage that the jam is quicker to cook saving time and giving it a fresher flavour than when made in large quantities. Mary suggested that from a batch of four jars you could eat one, keep one to enjoy a little later, give one to a friend and make a super easy ice cream by mixing one jar with some whipped cream and freezing (no churning required - I have to try that!).
Peach and Pomegranate Jam
Ingredients
- 1 kg peaches
- 1 large pomegranate
- 5 cardamom pods crushed
- 1 stick cinnamon
- 2 limes
- 750 g jam sugar (sugar with added pectin
Instructions
- Wash the jars in hot soapy water and either put in a roasting tin and sterilise in the oven at 160C/fan 140C/gas 3 for 10 mins, or put upside down in the top of the dishwasher and run a hot wash without detergent. The jars need to be warm when filled, so time this carefully.
- Place the peaches in a bowl over a pan with boiling water and allow to stand for about 5 minutes. Remove from the water and remove the skin. Cut in half and discard the stone. Then chop the flesh into small pieces.
- Place the chopped peaches into in a large heavy based pan. Line a sieve with a piece of muslin and place over the pan. Cut the pomegranate in half. Scoop out the seeds and juices and strain through the sieve. Once you have strained the juice gather up the muslin and squeeze out as much juice as possible. Open the bag of muslin and pop in the cardamon pods and cinnamon. Tie up with a piece of string and add to the pan.
- Add the juice of one of the limes and the sugar to the pan. Heat gently, stirring until the sugar has dissolved. Then increase the heat and bring to the boil. Keep the jam at a good boil, stirring until setting point of 105℃/220°F is reached.
- Skim off any excess scum from the surface of the jam using a slotted spoon. Stir in the juice from the remaining lime.
- Cool the jam for 10-15 mins, then stir to distribute the fruit evenly and ladle into the warm jars, using a jam funnel if you have one. Add wax discs to the surface of the jam and screw on the lids.
- When cool add a label with the type of jam and date made. Store your jam in a cool dry place.
Notes
Nutrition
More Jams Made Easy
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Opal says
Hello,
Is there a way I could use regular sugar? We don’t have jam sugar in our stores. Could I use sugar and some powdered or liquid pectin?
Jacqueline Bellefontaine says
Yes you could add liquid or powdered pectin. Jam sugar is simply sugar with powdered pectin added. Keep the sugar quantity the same and follow the instructions on the packet/bottle for a guide to how much to add.
Kirsty Hijacked By Twins says
Ooooh what a lovely flavour combination, I love the sound of this jam! Thank you for sharing with #CookBlogShare x
Jacqueline Bellefontaine says
Thank you Kirsty.
Jo / Jo's Kitchen Larder says
Absolutely fabulous flavours combo. I have only ever made strawberry jam which was so so good and marmalade which was a complete fiasco 🙁 Since the latter I've abandoned preserves but am so tempted to give it a go again. What a great day you had Jacqui, looks so much fun! x
Jacqueline Bellefontaine says
i used to find marmalade making a bit of a faff too, but now i quite enjoy it and I love the result much better than anything you can buy. Luckily I like my marmalade chunky!
Angela / Only Crumbs Remain says
Absolutely fascinated with your flavour combo Jacqui - it sounds divine!
Angela x
Jacqueline Bellefontaine says
Thanks Angela I really like it 🙂
Monika Dabrowski says
I am so jealous you got to attend a workshop on modern jam making! I love your jam, the combination of peaches and pomegranate sounds amazing:)
Jacqueline Bellefontaine says
Even though I have made a lot of jam over the years I still find you get new ideas and inspiration when you bounce ideas around with like minded people.
jenny walters says
Fab looking jam and what a lovely day!I would love to learn all about jam making.Your jam combo sounds inspired!xx
Jacqueline Bellefontaine says
Thanks Jenny It was a lovely day. Jam making really isn't that hard so you don't need to go on a jam making workshop, but nothing beats bouncing ideas around amongst like minded people to help you come up with new and interesting ideas