Pomegranate Jam

Preparing pomegranate jam at home is a fairly simple process. Here’s the recipe:

Ingredients

• 4 large pomegranates (about 1 kg of cleaned pomegranate)
• 200-300 g of sugar (the amount of sugar can vary depending on the desired sweetness)
• The juice of 1 lemon

Preparation

1. Open the pomegranates and remove the seeds, being careful not to break them. Remove any white peel that could make the jam bitter.
2. Place the seeds in a food mill, or crush them lightly with a potato masher to extract the juice. Then strain the juice with a fine sieve to remove the seeds.
3. Weigh the obtained juice and add about half of its weight in sugar. For example, if you have 500 g of juice, use about 250 g of sugar.
4. Put the juice and sugar in a thick-bottomed pot and add the lemon juice.
5. Bring the mixture to a boil, then reduce the heat to simmer. Stir occasionally, making sure the jam does not stick to the bottom of the pan.
6. Let it cook for about 30-45 minutes or until the jam has thickened. You can perform the plate test by putting a teaspoon of jam on a cold plate: if you tilt the plate and the jam slides down slowly, it is ready.
7. In the meantime, sterilize the jars in boiling water for a few minutes and let them dry.
8. Pour the hot jam into the sterilized jars, screw on the lids, and invert them until they have cooled to create a vacuum.
9. Once cooled, store the pomegranate jam in a cool and dry place, away from direct sunlight.

Curiosity

The pomegranate is a symbol of prosperity and abundance in many cultures. Its presence in the autumn period makes this fruit perfect for preparations that warm the atmosphere on colder days. Furthermore, pomegranate jam is excellent paired with aged cheeses or as a base for creating sweet and sour sauces.