How to make pomegranate jam - a step-by-step recipe for making pomegranate jam for the winter

Categories: Jam

Pomegranate jam is difficult to describe in words. After all, ruby seeds in a transparent ruby viscous syrup are something magical and tasty. The jam is cooked with the seeds, but they don’t interfere at all later. And if you add pine or walnuts to pomegranate jam, then the presence of seeds may not be noticed at all. But, nuts, like other additives, are not necessary. The jam turns out to be extraordinarily tasty.

Ingredients: pomegranate, pomegranate juice, sugar
Time to bookmark: Whole year

To make pomegranate jam you need:

Ripe pomegranate fruits 4 pieces;
Sugar 350 gr.;
Pomegranate juice 250 ml.

Pomegranate juice should be natural and fresh, and not just a drink from a tetra pack. Therefore, it is advisable to stock up on four more pomegranates and squeeze out the juice yourself.

The main thing is that this amount of pomegranates is enough and you get at least a glass of juice. Set the juice aside for now and peel the remaining 4 pomegranates from the peel and membranes.

How to quickly peel a pomegranate, watch the video:

The grains are ready, it’s time to start cooking the syrup. Pour pomegranate juice into a thick-bottomed saucepan, add sugar and place over very low heat.

The syrup must be stirred all the time with a wooden spoon. At first the syrup seems liquid, but at some point it begins to thicken and darken simply at a catastrophic speed and it is important not to miss this moment.Otherwise, the syrup will turn black and become more like a viscous resin, with a rather unpleasant odor.

As soon as you notice that the syrup has begun to thicken, immediately turn off the heat under the pan and pour peeled pomegranate seeds into the hot syrup.