Pomegranate jam: 9 simple recipes with photos, storage conditions

Oriental pomegranate fruit is a real storehouse of nutrients and trace elements. Its systematic use helps to restore strength, prevent the development of anemia and improve immunity. To always have a pomegranate on hand, you can make jam from it with the addition of various ingredients. We'll show you how to make a delicious pomegranate treat.

Benefits and calories of pomegranate jam

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

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

• strengthen immunity;
• improve the microflora of the small intestine;
• restore strength, replenish energy and vitamin-mineral balance;
• prevent arrhythmias;
• stabilize the work of the heart;
• improve blood clotting;
• get rid of stomatitis.

How to choose and prepare the main product

Choose pinkish garnet without any spots. 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, 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 cheesecloth to remove the seeds. Pure pomegranate juice will be the main ingredient of the jam.

Methods and recipes for making jam

Let's look at popular pomegranate jam recipes.

Classic simple version

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

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

Stoneless

Put in a saucepan 1 kg of peeled pomegranate seeds, 1 kg of sugar, squeeze the juice of two large lemons and pour all 200 ml of pomegranate juice. Boil for 15 minutes, stirring constantly, so that the sugar completely melts and the pulp begins to fall behind the grains. Pass the mass 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 store-bought, then just cook the mass until thick. After pour into clean jars, cool and refrigerate.

With walnuts

Peel 3 large grenades. Set aside a fifth of all the grains, squeeze fresh 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. Add some vanilla sugar before turning off.

With an apple

3 large apples wash, remove the core, cut into slices, sprinkle with sugar and leave for a couple of hours. Clean the pomegranate. Boil the apples for 60 minutes on a low flame, then add pomegranate seeds, ginger and cinnamon to them, boil for another 30 minutes.Remove, cool to room temperature and arrange in jars.

With lemon

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

With feijoa

Peeled grains of 1 pomegranate mix with 950 g of feijoa and chop with a blender. Add 1 kg of sugar to the mass. Mix everything well. When the sugar is completely dissolved, mix the mass well again. Pour the finished jam into clean jars, cover with tight lids and refrigerate.

With sweet raspberries

Make a fresh juice of 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 grains of 2 pomegranates with 150 g of raspberries, pour over the syrup, bring to a boil and cook for half an hour over low heat. Shortly before turning off, squeeze the juice of a medium lemon, put a sprig of thyme for 5 minutes, then remove. Pour the jam into jars.

With quince

1 kg of quince grate on a coarse grater, pour 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 constantly stirred, 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

Clean 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, boil for another 7 minutes. Add 500 g of mountain ash, pomegranate seeds and boil for several minutes, stirring gradually. Put the jam for 10 hours in a secluded place, then boil again and boil for 5 minutes. You can add some lemon juice if you like. Divide the cooled jam into jars.

Rowan is best harvested after the first frost. If you picked the berries when it was warm outside, then put them in the freezer for several days, then soak in cold water for 24 hours.

Winter storage rules

Winter pomegranate blanks should be stored in a cool, dark place. They are good for up to a year after canning.

What can be cooked and how to serve pomegranate jam

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

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