Pomegranate Jam is a simple and authentic preserve, perfect for spreading on toast and enjoying for breakfast or a delicious snack. With a sweet yet tart flavor, pomegranate is a typical winter fruit, rich in vitamin C and antioxidants, and a true shield against seasonal ailments.
To make it, simply cook the pomegranate seeds with sugar, lemon juice and zest, and the peeled and diced apple. Once cooked and blended, sieve it and then return it to the heat until it thickens. Then pour it into previously sterilized glass jars and let them stand upside down until completely cooled.
The result is a fragrant and delicious preserve.
Ingredients
How to Make Pomegranate Jam
Cut a circular cut around the stalk of the pomegranate.
Cut a circular cut around the stalk of the pomegranate.
Detach the top cap and make longitudinal cuts as if you were making wedges.
Detach the top cap and make longitudinal cuts as if you were making wedges.
Open the pomegranate and shell the seeds.
Open the pomegranate and shell the seeds.
Collect the grains in a pot.
Collect the grains in a pot.
Add the apples, peeled and diced.
Add the apples, peeled and diced.
Pour the sugar.
Pour the sugar.
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Add the lemon zest.
Add the lemon zest.
Mix with a spoon.
Mix with a spoon.
Cover with cling film and leave to rest in a cool place or in the refrigerator for a night or for 8 hours.
Cover with cling film and leave to rest in a cool place or in the refrigerator for a night or for 8 hours.
Once the resting time has passed, pour in the lemon juice. Transfer to the heat and cook over medium-low heat for about 40 minutes.
Once the resting time has passed, pour in the lemon juice. Transfer to the heat and cook over medium-low heat for about 40 minutes.
Blend with a hand blender.
Blend with a hand blender.
Sift with a fine mesh strainer.
Sift with a fine mesh strainer.
Transfer the pulp obtained into a saucepan. Let the pomegranate jam cook over low heat for about 40-50 minutes or until it thickens well.
Transfer the pulp obtained into a saucepan. Let the pomegranate jam cook over low heat for about 40-50 minutes or until it thickens well.
Check if the jam is ready and of the right consistency by pouring a spoonful into the centre of a small plate: when you tilt it, the jam should remain stable and not drip.
Check if the jam is ready and of the right consistency by pouring a spoonful into the centre of a small plate: when you tilt it, the jam should remain stable and not drip.
Pour the boiling pomegranate jam into sterilized glass jars, filling them up to just below the rim.
Pour the boiling pomegranate jam into sterilized glass jars, filling them up to just below the rim.
Turn the jar upside down until it cools.
Turn the jar upside down until it cools.
Spread pomegranate jam on toasted bread slices and enjoy.
Spread pomegranate jam on toasted bread slices and enjoy.
What Can I Use Pomegranate Jam For?
Pomegranate jam is excellent on bread and toast, but also as a filling for tarts, cheesecakes, and desserts of all kinds. The distinctive flavor of this fruit also makes it ideal as an accompaniment to aged and blue cheeses, such as pecorino and gorgonzola, and fresh goat cheeses.
What Else Can I Add to This Jam?
If you like, you can add your favorite flavors, such as cinnamon, cardamom, or ginger.
Can I Omit The Apple?
No! The apple wedges will help give a very creamy consistency thanks to the thickening power of pectin.
How to Store Pomegranate Jam
Pomegranate jam can be stored in the pantry or in a dark place away from light and heat for 6 months. Once opened, it can be stored in the refrigerator for 5-6 days.
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