Nutrition Bonus: Pomegranates contain polyphenols, tannins, ellagic acid and anthocyanins – all of which are beneficial antioxidants. Pomegranate juice contains higher levels of antioxidants than red wine, green tea and most other fruit juices.
Gift Giving: Pour this seasonal spread into ½-cup jars and decorate with ribbon or raffia. Make decorative labels indicating the recipe name, date canned and serving suggestions.
- Cook Time
- Prep Time
- 4 cupsServings
- 4 clementines, halved
- 1 lemon, halved
- 1 cinnamon stick
- 4 whole cloves
- 6 peppercorns
- 2 cups 100% pomegranate juice
- 2 cups Sucanat
- Squeeze out juice from clementines and lemon and strain into a pot to make about 1 cup juice. Cut an 8-inch square of cheesecloth. Pull membrane from skins and place membranes in center of cloth with citrus seeds, cinnamon stick, cloves and peppercorns; tie to secure. Place cheesecloth pouch in pot. Add pomegranate juice and 3 cups water.
- Cut clementine and lemon skin halves into thirds then slice thinly; add to pot. Bring to a boil, reduce heat to medium-low, cover and simmer, skimming off any foam that accumulates, until skins are very tender, about 2 hours.
- Remove cheesecloth pouch from pot, using 2 spoons to squeeze out any juices. Discard. Measure contents of pot and either cook longer or add more water until liquid measures 4 cups.
- Pour in Sucanat and increase heat to bring mixture to a vigorous boil, stirring often, for about 10 minutes or until mixture is thick enough to coat the back of a spoon. Let cool 5 minutes. Skim any foam from surface. Stir to evenly distribute fruit.
- Ladle into ½-cup hot canning jars, leaving ¼-inch headspace. Cover with lids; screw on bands until fingertip tight. Process in boiling water bath for 10 minutes. Transfer to a cooling rack to cool for 24 hours.
- Serving Size: 2 Tbsp
- Calories: 60
- Carbohydrate Content: 15 g
- Sodium Content: 10 mg
- Sugar Content: 14 g