The pomegranate jam is prepared with the fruits from my tree after they have been seeded and the juice extracted, using 3:1 thickener. It’s not very sweet, making it ideal for pairing with savory items, such as salmon, duck breast for tasty canapés or with pies or meat. Perfect for tasting cheeses!!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 24.7 oz pomegranate (juice)
- 1.1 cups sugar
- 1 packet pectin (3:1 thickener)
Tools
- 1 Pot
- Jars
Steps
Using a whisk, mix the thickener with the sugar and add it cold to the juice.
Mix well and bring to a boil.
Boil for 3 minutes on high heat, stirring constantly.
Do the plate test to check the consistency of the jam.
If the consistency is as desired, bring it back to a boil and jar.
If it is not yet at the right point, boil for another 2-3 minutes.
Close the well-sterilized jars and turn them upside down for 5 minutes, so the lids are also sterilized.
The jam will be ready after 12 hours.
For all the info on pasteurization and preservation, consult the Guidelines on the correct preparation of food preserves at home.
Tips
It can be stored for 3 months in a cool, dry place.
Once opened, it is recommended to keep it in the refrigerator and consume it within 4-5 days.
You can flavor it with grated lemon zest, orange, or vanilla.
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