Recent Posts Subscriptions
- Cinnamon Apple Sauce
- Traditional Hanukkah Desserts
- Winter Wedding Menu Guide
- Holiday Biscotti
September 7, 2012 • Posted by Christina Fong
The end is coming! For summer that is. That means saying goodbye to our beloved summer fruits while welcoming the return of some of our fall favorites. What better way to celebrate your seasonal fruits by cooking up a lovely jam you and your baby will undoubtedly salivate over?
For a baby discovering new flavors, fruit jam on the usual plain piece of bread is a welcome splash of tang. The problem is a lot of store-bought choices are very high in sugar, which is a major concern among parents. To avoid those unhealthy additives for your growing baby, homemade jams are the best option. You can pick and choose the fruits you want to use and adjust the amount of sugar you include. In this case, we’re going to be replacing sugar all-together with nature’s own sweetener: honey. That and our marriage of summer (strawberry) and fall (pomegranate) fruits will keep your baby’s taste and health needs in check.
Strawberry Pomegranate Jam (Low Sugar)
Makes about 1-3/4 cups
*Recommended for babies one year and older
1 pound strawberries, stemmed and quartered
1/2 cup honey
2 tablespoons pomegranate juice
3/4 ounce powdered fruit pectin for low sugar recipes
Place all ingredients in a 1-1/2 quart microwave safe bowl or casserole that is at least 4-inches deep. Stir to combine. Cover loosely with a sheet of waxed paper cut just slightly larger than the bowl/casserole.
Place in the Cuisinart Compact Microwave and microwave on High for 5 minutes. Stir using a heatproof spatula or wooden spoon; be sure to scrape the bottom of the bowl. Microwave uncovered on High for 5 minutes. Stir well. Microwave, uncovered, on High for 2 minutes. Stir well. Microwave on High for 2 more minutes – jam will be boiling. Remove from Microwave Oven and carefully skim off and discard any foam that has accumulated on the top. Stir and allow to cool for at least 20 minutes before using – jam will thicken as it cools. Transfer to containers with non-metallic covers and refrigerate. Keeps about 10 days in the refrigerator.