Pomegranate Jam

Name: Pomegranate Jam
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 0
Ingredients: Pomegranate whole 4.4 lbs; Golden delicious apples 7.8 oz; Sugar 1 ½ cup; Lemon peel 1; Lemon juice ¼ cup

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 64
Carbohydrates g 15.4
of which sugars g 15.4
Protein g 0.1
of which saturated fat g 0.01
Fiber g 0.2

Difficulty: Average
Prep time: 60 min
Cook time: 60 min
Cost: Average
Note + 12 hours of resting

PRESENTATION

Of jams and preserves, we have them for all seasons. Many flavors and colors to brighten and vary your breakfast in the morning or enrich homemade tarts. Try apricot, strawberry, or cherry in spring, while in winter you can enjoy lemon, persimmon, or the pomegranate jam you find here, an unusual and intriguing proposal that will pique your curiosity. The sweet-tart flavor that distinguishes this fruit will give a unique taste to your jam and make it perfect to pair with aged cheeses, like Pecorino, or blue cheeses, like Gorgonzola. Purists will also appreciate it simply spread on a slice of bread, for a healthy and genuine breakfast!

INGREDIENTS
Ingredients for 600 g: Pomegranate 4.4 lbs (1.5 kg) - whole; Golden delicious apples 7.8 oz (220 g); Sugar 1 ½ cup (300 g); Lemon peel 1; Lemon juice ¼ cup (60 g)

Preparation

How to prepare Pomegranate Jam

To make pomegranate jam, cut the fruits in half 1, seed them, and collect about 30.7 oz of seeds in a bowl 2. Wash the apple and, without peeling it, cut it in half, remove the core, and chop it into pieces 3.

Place the pomegranate seeds in a large pot 4, flavor with the lemon zest 5, and add the apple 6.

Add the sugar 7, cover with plastic wrap 8 and let it macerate overnight. After resting, add the lemon juice 9 and cook for about 40 minutes on low heat.

As foam forms, remove it with a skimmer 10. Remove from heat 11 and pass the mixture through a food mill to remove the seeds 12. You can also use an immersion blender for this operation.

Collect all the juice 13, pour it back into the pot, and return it to low heat, cooking for another 50-60 minutes while stirring often 14. The jam should thicken 15.

Check the consistency with the saucer test. Pour a teaspoon of jam onto a saucer; if the mixture runs, it means the jam needs to cook longer, but if it remains firm 16, it's ready. Transfer the hot jam into the jars you have sanitized 17, using a ladle and leaving 0.4 inches of space from the rim. Seal the jars and let them cool 18. You can turn them upside down or skip this step: the heat will still create a vacuum seal, allowing the product to be preserved for a long time. The pomegranate jam is ready.

Storage

Homemade pomegranate jam lasts about 3 months in a dark, dry place if the jars are correctly sterilized and the vacuum seal is achieved. Once opened, keep in the refrigerator for 3-4 days.

Advice

You can squeeze the pomegranate juice first and skip the overnight maceration. Cook with lemon juice and zest, sugar, and apples. After 30-40 minutes, blend the mixture with an immersion blender to make it creamier. The apple is very important for the pomegranate jam because it is rich in pectin, which will naturally thicken your jam.

IMPORTANT

The home preparation of preserves and jams can present health risks. In a domestic environment, it is not possible to create the necessary conditions and measures to guarantee the safety and suitability of food, which, on the contrary, industrial procedures are able to ensure in order to prevent dangerous contamination. It is therefore important to scrupulously follow food safety instructions to reduce risks, but one must always bear in mind that one can never achieve the same food safety as professionally produced preserves and jams. For the correct preparation of home-made preserves, we refer to the Italian Ministry of Health guidelines