9 simple recipes for making delicious pomegranate jam

The oriental fruit pomegranate is a real storehouse of nutrients and microelements. Its systematic use helps restore strength, prevent the development of anemia and improve immunity. To always have pomegranate on hand, you can make jam from it with the addition of various ingredients. We will tell you how to prepare a delicious pomegranate delicacy.

Benefits and calorie content of pomegranate jam

The calorie content of the dessert depends on the amount of sugar that was used during cooking and additional components. On average, it reaches 143 kcal per 100 g of product. What are the benefits of this delicacy?

Pomegranate peel has an astringent effect that does not disappear even during cooking. By consuming pomegranate jam, you can:

• strengthen the immune system;
• improve the microflora of the small intestine;
• restore strength, replenish energy and vitamin-mineral balance;
• prevent the development of arrhythmia;
• stabilize heart function;
• improve blood clotting;
• get rid of stomatitis.

How to select and prepare the main product

Choose a garnet that is pinkish in color and free of any blemishes. The fruit with a perfectly even and smooth skin is not yet ripe, so it is better not to buy it.

Wash the fruits thoroughly, cut them, pull out all the grains and peel them from the film. Squeeze the juice from the grains and pass it through a fine sieve or several layers of gauze to remove the seeds. Pure pomegranate juice will be the main ingredient in the jam.

Methods and recipes for making jam

Consider popular recipes for pomegranate jam.

Classic simple option

You will need 4 large pomegranates, 300 g of sugar and 200 ml of pomegranate juice.

Pour juice over sugar and boil over low heat. As soon as it darkens, add peeled pomegranate seeds and stir. Leave the jam for an hour, then boil and simmer for 25 minutes over low heat. Then pour into sterilized jars.

Seedless

Place 1 kg of peeled pomegranate seeds, 1 kg of sugar in a saucepan, squeeze out the juice of two large lemons and pour 200 ml of pomegranate juice over the whole thing.Boil for 15 minutes, stirring constantly until the sugar melts completely and the pulp begins to separate from the grains. Pass the mixture through a sieve and put on fire.

If you poured homemade juice, then add 250 g of sugar to the jam and boil it for 10 minutes. If it’s store-bought, then just cook the mixture until thick. Then pour into clean jars, cool and refrigerate.

With walnuts

Peel 3 large pomegranates. Set aside a fifth of all the grains and squeeze out the fresh juice from the rest. Then add 750 g of sugar to it and boil for 20 minutes. Add the remaining pomegranate seeds and 250 g of walnut kernels, not very finely chopped, to the syrup. Boil for 20 minutes. Before turning off, add a little vanilla sugar.

With apple

Wash 3 large apples, remove the core, cut into slices, sprinkle with sugar and leave for a couple of hours. Peel the pomegranate. Boil the apples for 60 minutes over low heat, then add pomegranate seeds, ginger and cinnamon to them, and simmer for another 30 minutes. Remove, cool to room temperature and place in jars.

With lemon

Peel 3 pomegranates. Pour the grains into a saucepan, add 100 g of sugar, 125 ml of fresh pomegranate juice and a little red pepper. Boil the mixture over low heat and cook for another 20 minutes. Let cool to room temperature, then squeeze in the juice of half a large lemon and stir well. If the mass is very thick, add a little water and stir. The jam is ready.

With feijoa

Mix the peeled seeds of 1 pomegranate with 950 g of feijoa and grind with a blender. Add 1 kg of sugar to the mixture. Mix everything well. When the sugar is completely dissolved, mix the mixture thoroughly again.Pour the finished jam into clean jars, cover with tight lids and place in the refrigerator.

With sweet raspberries

Make fresh juice from 2 pomegranates, dilute with water in a ratio of 1:0.5. Bring to a boil and add 500 g of water. Mix the peeled seeds of 2 pomegranates with 150 g of raspberries, pour in syrup, bring to a boil and cook for half an hour over low heat. Shortly before turning off, squeeze out the juice of a medium lemon, add a sprig of thyme for 5 minutes, then remove. Pour the jam into jars.

With quince

Grate 1 kg of quince on a coarse grater, add 200 ml of water and simmer over low heat for about 30 minutes. Then add 500 ml of pomegranate juice and 1.5 kg of sugar to the saucepan. Bring to a boil and cook for 1 hour. The jam must be stirred constantly, otherwise it will burn. 5 minutes before removing from heat, add the juice of half a lemon. Pour the finished jam into clean jars, cover with a blanket and leave to cool.

With rowan

Peel 2 large pomegranates. In a saucepan, combine 500 ml of water, 700 g of sugar, 125 ml of pomegranate juice and boil the syrup. When it boils, cook for another 7 minutes. Add 500 g of rowan, pomegranate seeds and boil for several minutes, gradually stirring. Place the jam in a secluded place for 10 hours, then boil again and cook for 5 minutes. If you wish, you can add a little lemon juice. Place the cooled jam into jars.

It is better to harvest rowan after the first frost. If you picked the berries when it was warm outside, put them in the freezer for several days, then soak them in cold water for 24 hours.

Rules for storing winter preparations

Winter pomegranate preparations should be stored in a cool, dark place. They are suitable for consumption within a year after canning.

What can be prepared and how to serve pomegranate jam

From ready-made pomegranate jam you can make delicious homemade ice cream and sauce for meat dishes. Thick jam will be an excellent filling for unleavened pies.