How To Make Pomegranate Jam

Homemade Jam Recipes

Ingredients: Pomegranate Jam Recipe

24 fl oz / 700 ml of pomegranate juice
1 pomegranate
1 1/2 lb / 750 grams of white sugar
1 lemon

Method - What To Do

Ideally, the pomegranate juice used in this recipe would be freshly squeezed from ripe fruit. This is most easily done by simply cutting the pomegranates in half and squeezing hard over a sieve, whilst you also press inside of the fruit, against the skin.

Avoid using a traditional juicer, as it may break the seeds and this can leave a bitter, rather unpleasant flavour. Alternatively, you can use a carton of ready squeezed pomegranate juice, but do check the ingredients and if sugar has been added to the juice, take this into account when following this recipe and adjust the quantity of sugar accordingly.

Pour the sieved pomegranate juice into a stainless steel saucepan or similar and then stir in the sugar, placing the pan on a low heat. Keep stirring until all of the sugar dissolves into the juice and then allow the juice to simmer for at least 40 minutes.

After half an hour has passed, add the seeds from one fresh pomegranate (add fewer seeds if you like a jam with less 'bits') and squeeze in the juice of your lemon. Bring the jam to a stronger boil and leave boiling for 15 minutes, stirring during this time to prevent the syrup catching on the pan as it starts to thicken itself. Now you can test to see if your jam will be able to set properly yet. Do this by spooning a teaspoon of the syrup onto a cold plate and after a minute, touch the jam to see if it is becoming jelly like, with a thin skin. If not, boil some more and repeat this setting test, and if necessary, carry on boiling and re-testing every five minutes until your jam reaches a good setting point.

After your pomegranate jam has started to become thicker and has passed your setting test, you can take it off the heat and leave it to cool down for 15 to 20 minutes. This will allow the mixture to start setting and means that when you spoon the jam into its jars, the pomegranate seeds won't settle or float, but will be more evenly spread within this 'jelly'. Spoon the jam into the glass jars, making sure that they have just been sterilised. Top with wax discs (always facing the wax side down into the hot mixture) and then screw the lids on, as tightly as possible.

Pomegranate Jam Recipe - More Jam Recipes.