Delicious recipe for pomegranate jam. Delicious pomegranate jam: the best recipes Pomegranate jam recipe

A delicious pomegranate treat helps fight disease during the outbreak of viral infections in late autumn and spring and winter. The tart sweet-sour taste of the ripe fruit is preserved in pomegranate jam, preserving its beneficial properties. The constant use of dessert in small portions will fill the body with the missing vitamins and trace elements.

Benefits of pomegranate jam

Fresh fruit contains a large amount of B vitamins, potassium, vitamin C, and a lot of iron. recommended for high blood pressure and anemia. The use of fresh fruits restores the immune system, helps in the prevention of cancer and atherosclerotic diseases. Useful properties are preserved after heat treatment, but in a smaller amount. Sauces, jams, jams are prepared from fruits. Pomegranate jam is obtained with an unusual taste and aroma. Most often, a natural delicacy is found on the tables of the Caucasus region, places of natural growth of pomegranate. It is quite possible to buy ripe fruits of good quality in other regions, especially during the harvest season.

Choosing products and dishes for jam

Fruits are taken only ripe, without damage. When visually inspected, their skin is dark red, evenly colored. There should be no dents or dark spots. Feels firm to the touch.

Pomegranate juice should be natural. Better to cook it yourself. This will require twice as much fruit as in the recipe.

It is at the discretion of the hostess to use sugar in the form of sand, cubes or powder for cooking. The advantage of powdered sugar is its rapid solubility in syrup.

Depending on the recipe, you may need lemon juice, which is also better to squeeze yourself.

You can diversify pomegranate jam recipes with apples, quince, lemon zest.

It is recommended to cook jam in a low wide pan or basin. Choose enameled or stainless steel dishes.

Use a wooden spoon to stir while cooking.

Cooking features

Depending on the recipe and preferences, pomegranate jam is prepared with or without seeds. The bones after cooling are soft, give a taste reminiscent of cherry.

So that the taste of the seeds is not felt, walnuts are added.

Jam cannot be digested, it is better not to cook it a little. Otherwise it will be dark and viscous like rubber glue. The finished delicacy, after solidification, should resemble fresh honey in consistency.

The preparation of pomegranate jam consists of several alternations of boiling over high heat and cooling the mass to room temperature in a natural way. This allows you to save transparency and color. With this method of cooking, vitamins are not destroyed so much and the syrup burns less.

The jam on the fire must be constantly stirred, otherwise uneven thickening will occur and lumps will appear.

Seed pomegranate jam

Let's start with the grapefruit. Carefully remove the zest from it, being careful not to touch the white part. Cut it into thin strips, as in the photo. For jam, we need only one cup, you can use the rest in other recipes. Mix it with water in a small saucepan and bring to a boil over high heat. Reduce it to the minimum and cook covered for about 15-20 minutes. Set aside.

Remove the pulp from the remaining grapefruits and chop finely. Take care to remove any remaining membranes and pits. In the recipe, we use only three cups of pulp along with juices. If you get more, you can cook a delicious salad.

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In a large saucepan, combine grapefruit pulp, cooked zest (along with water) and pomegranate juice. Bring to a boil over high heat, then reduce it and simmer for 5 minutes, stirring occasionally. Sift the pectin into the jam and stir until it dissolves. Increase the heat and bring the mixture to a steady boil, stirring constantly. Add sugar and stir until it is completely dissolved. Boil for a minute and remove from heat. Wipe off any resulting foam.

Stir our jam for 5 to 8 minutes. This is to prevent the grapefruit peel from floating. Pour it into pre-sterilized jars, not reaching about 6-7 millimeters to the top, cover with lids. Pasteurize the finished jam in boiling water for 10 minutes and then immediately roll up.

After that, put the jars on a towel, lids down and completely cool at room temperature. It is better to eat such jam after it has stood for at least a week. If some jars are not closed tightly, you need to put them in the refrigerator and store there for up to three weeks. The recipe is adapted from the English blog Simple bites. Many thanks to the author.

Pomegranate jam is quite healthy, considering that it contains 15 amino acids, which no other fruit can boast of. Most often, we are used to using pomegranates in their freshest form and pomegranate juice is very popular, but sometimes jam is made from them. And believe me, it didn't make it any less useful.

Before you start making jam, you need to choose the right pomegranate. If you take them in your hand and hold them a little, they should seem heavy to you. If they seemed to you quite light, then, most likely, they deteriorated a little due to improper storage and transportation.

How to choose a pomegranate for jam?

Always inspect the pomegranate carefully. The peel of a ripe fruit should have a pinkish color without all kinds of spots, and also differ in density, hardness and dryness. If the peel is perfectly even and smooth, then most likely the fruit is not yet fully ripe. If there are various damages or spots on the peel, then it is better not to buy this fruit.

Of course, many will say, why cook pomegranate jam, ate firstly, pomegranates do not grow with us, and secondly, they are sold all year round, and that it is better to eat them fresh. Everything is so, but the advantages of jam are as follows, firstly, it is a very tasty and healthy delicacy that is stored for a long time, unlike fresh fruit, and secondly, there is a period in the year when pomegranates are very cheap, and vice versa, when they the price is just outrageous.

The thing is that these fruits have different ripening periods in different countries. And the farther the country from which the fruits were brought, the more expensive their cost. As a rule, this is the winter season. So, jam can greatly save the family budget. We buy fruits at the lowest price of the year and make delicious jam for the winter.

Getting ready to create pomegranate jam

Wash the pomegranate and cut all the fruits. Take out all the grains and remove them from the films. Now you still need freshly squeezed pomegranate juice. Of course, you can squeeze it out yourself, but you can also use purchased, of course, we look at the expiration date and naturalness of the product. If you will squeeze the juice yourself for pomegranate jam at home, then it is better to use a juicer, and then strain the resulting juice through a strainer and gauze. This will help you clean the juice well from the bones that have made their way there, which will not be needed in making jam.

Pour half a liter of juice into an enamel bowl (aluminum dishes can oxidize from pomegranate juice) and add 0.75 kg of sugar there. Stir the juice until the sugar is completely dissolved, then put on a medium flame and after it boils, reduce the flame to a minimum. Stir the syrup until it becomes uniformly thick, this can usually take about 20-30 minutes.

Add 1.5 cups of peeled and chopped walnuts to the resulting syrup, then a glass of pomegranate seeds and a small pinch of vanilla sugar. This will give your creation a unique taste. Stir the resulting jam and pour it into pre-sterilized jars. But if you are not going to preserve this pomegranate jam, then just cool it before use.

An important point, the dishes should also be open when cooling. After the complete cooling of this wonderful product, you can enjoy it to the fullest yourself and treat your family. You can use it as a simple jam, and as a filler for various pastries. Impregnation for cake and pomegranate jam cakes will be very tasty. Bon appetit!

For an experienced housewife, it is not particularly difficult to prepare a delicious original jam from almost any plant product, even from the most exotic fruit. For example, the most useful and unusual, among all known today, is pomegranate jam, with its incredibly delicious aroma, beautiful color and wonderful taste that will be remembered for a lifetime. Having learned how to cook pomegranate jam in any of the following ways, you can always have a great dessert “at hand”. This jam should always be boiled in a small but wide stainless steel pot/basin.

Recipe 1. Pomegranate Jam with Seeds

This jam should be prepared only from very ripe pomegranate fruits with dark red skin. The recipe is very simple and easy. With the preparation of pomegranate jam with seeds according to the recipe below, a very young novice culinary specialist will cope. The taste of jam prepared according to the recipe below is reminiscent of cherry with a stone.

Ingredients:

• natural pomegranate juice (available from the store) - 300 gr.;
• fresh ripe pomegranates - 1.5 kg;
• fresh lemons - 600 gr.;
• powdered sugar - 900 gr.

Step by step cooking

1. Peel all the pomegranates and gather all the seeds together in a bowl or large bowl.
2. Wash the lemons and cut them in half. It is possible to squeeze juice from each part using a special citrus juicer with an electric drive. Pour lemon juice into a small glass.
3. Pour natural pomegranate juice into a saucepan and boil.
4. Add sugar to pomegranate juice and stir until completely dissolved.
5. Remove the sweet juice from the heat and let it cool completely.
6. Boil and cool sweet pomegranate juice three more times.
7. Add fresh pomegranate seeds and lemon juice to the cold sweet pomegranate syrup.
8. Bring the jam to a boil over high heat. Reduce the intensity of the fire to slow. Cook for a quarter of an hour. Turn off the jam and let it cool.
9. Cooled jam again put on a strong fire and boil. Now cook pomegranate jam over low heat until it is fully cooked.
10. Immediately transfer the finished hot jam into prepared jars and seal them tightly.

The jam will turn out thick and beautiful. Not to mention its taste!

• Pomegranate juice can be made by yourself using a juicer and at least 3 kg of very ripe pomegranate fruit.
• From the given amount of ingredient products, approximately 850 gr. finished jam.

Recipe 2. Seedless Pomegranate Jam

Pomegranate seedless jam resembles in its consistency sweet jam of a beautiful ruby ​​​​color. It is prepared in much the same way as with bones, but with slight changes.

Ingredients:

• fresh ripe pomegranates - 3.5 kg;
• fresh lemon / lime - 300 gr.;
• sugar in sand / powder / piece - 4 kg;
• mineral / spring water with gas - 100 gr.

Step by step cooking

1. Peel all pomegranates from the skin and pull out all the seeds. Place them in a bowl or large bowl.
2. Using a food processor or juicer, squeeze the juice from all the pomegranate seeds and pour it into a stainless steel bowl / pan, where the jam will be prepared.
3. Add mineral water with gas to the pan / basin to the pomegranate juice. Boil.
4. Pour all the sugar into a boiling water-pomegranate solution and, reducing the fire to the slowest, stirring occasionally, dissolve it.
5. Remove the sweet pomegranate water solution from the heat and cool completely. Boil and cool three more times.
6. Wash fresh lemons/limes and cut in half. Squeeze the juice from each half using a special citrus juicer. Add it to cold pomegranate syrup.
7. Put the jam back on high heat and boil it. As soon as it begins to gurgle, reduce the fire to the smallest and cook for another 20 minutes.
8. Remove from fire and cool.
9. It remains to put the jam on the fire for the last time and, after boiling, cook for about half an hour until it is cooked.
10. Pour the jam hot into pre-prepared small jars. You should not worry - the jam, when cooled, will become thick with a consistency similar to viscous fresh honey.

• One half lime/lemon zest can be finely grated and added to the jam at the same time as the juice. In this case, an incredibly interesting taste with a slight, barely perceptible bitterness will appear in the jam.

Recipe 3. Pomegranate jam with apples

Seedless pomegranate jam can be cooked with the addition of an apple. The fruit should be added to the jam along with the citrus component.

You will need:

• pomegranate juice - 2 cups;
• apples - 1 kg;
• sugar - 1.5 kg;
• lemon juice - 1 tablespoon.

Detailed preparation

1. Prepare pomegranate juice or, you can use the purchased.
2. Peel apples, cut into slices without core.
3. Add 1 kg of sugar to apples, mix gently and leave them for 3-4 hours. During this time, apple slices should release juice.
4. Pour apples into a saucepan for cooking jam, put on fire and cook over low heat for 10 minutes. Turn off the stove, let the jam cool down. After a couple of hours, we repeat the process.
5. All actions from paragraph number 4 are repeated 2 more times.
6. Next, pour pomegranate juice into the apple mixture, pour in the remaining sugar, bring the jam to a boil and cook until tender (until a drop of syrup spreads over a clean, dry saucer). 5 minutes before the end of cooking, pour in the lemon juice. Vanillin can be added for flavor.
7. We prepare jars for packaging pomegranate jam with apples - wash, clean, sterilize. We do the same with lids.
8. Pour the hot jam into clean and dry jars, cork, cover with a warm blanket, let cool.

Recipe 4. Pomegranate jam with quince

This jam is a storehouse of vitamins. Delicious and fragrant, will not leave anyone indifferent! It is prepared in the same way as jam with apples.

Ingredients:

• pomegranate juice - 0.5 liters;
• quince - 1 kg;
• sugar - 1.5 kg;
• water - 1 glass;
• lemon - ½ pc.

Step by step cooking

1. Prepare or buy pomegranate juice.
2. Quince wash, peel, grate on a coarse grater. Add water to it and simmer over low heat for about half an hour.
3. Mix quince, pomegranate juice and sugar. Put the pot of jam on the stove, bring to a boil and cook for about 1 hour, stirring regularly so that the mixture does not burn.
4. 5-10 minutes before the end of cooking, add freshly squeezed lemon juice.
5. Pack ready-made pomegranate jam with quince in clean and dry jars, cork, cover with a blanket until completely cooled.

Note: Pomegranate jam, cooked in any way, is preserved for more than a year. At the same time, special conditions for its storage are not required.

Pomegranate jam is one of the types of dessert that is prepared for the winter. Process fruits with grains and without them. Combine with apples, mountain ash, quince. To enhance the taste and smell, nuts or citrus fruits are included in the jam recipe. The result is not only tasty, but also a healthy product.

The bones in the dessert are soft, with a pleasant tart taste.

Benefits of pomegranate jam

Fresh pomegranate fruits are rich in substances useful to humans. After heat treatment, their concentration decreases slightly, but the main elements remain, for which the culture is so valued. Pomegranate jam contains:

• glutamic acid and about 14 more types of amino acids;
• fatty acids, stearic acid is of particular value;
• vitamins of groups B and C (ascorbic acid);
• iron, calcium and phosphorus.

Important! If jam with grains, the bones contain tannins that are useful for dysbacteriosis, accompanied by diarrhea.

The use of pomegranate jam is indicated for people with low hemoglobin. Iron in the composition of the product is involved in hematopoiesis and increases the level of red cells (erythrocytes) in the blood. Pomegranate dessert benefits the human body:

• strengthens the immune system;
• restores hormonal levels;
• has anti-inflammatory and antibacterial action;
• has a diuretic effect, eliminates swelling, improves the functioning of the urinary system;
• normalizes intestinal microflora, stimulates appetite;
• has a beneficial effect on the state of blood vessels, prevents the appearance of cholesterol plaques.

Attention! Pomegranate jam inhibits the aging process, removes toxins and toxins from the body.

Secrets of making pomegranate jam

Pomegranate jam will be delicious if ripe fruits of good quality are selected for processing. A few tips for choosing fruits:

• choose large specimens with a uniform color, if the color is pale - the fruit is not ripe;
• the peel should be dried, but not too dry. The top layer is removed with a fingernail, if the structure is wet, the quality will not be high;
• the peel should be thin and tight to the grains. A mature pomegranate has ribbed areas and bulges, a flat surface is a sign of technical ripeness. For jam, such fruits are not taken;
• when squeezed, the ripe fruit emits a characteristic crackle;
• not the last role in the choice is played by the state of the receptacle, located in the upper part in the form of a crown. In a ripe fruit, the core is dry, the edges are open, curved, dark brown;
• if there are green areas in the central part of the bowl, the pomegranate is plucked unripe.

Learn the product in a tactile way. There should be no soft spots on the surface - this is a sign of rotting of the inside.

Choose a product without mechanical damage and dark spots on the peel

The recipes provide for the use of not only grains, but also juice. You can purchase it or make it yourself, the second option is more preferable. A few tips on how best to do this:

1. The fruit is washed, wiped dry with a napkin.
2. Put on a cutting board, in the middle in a circle make an incision in the peel.
3. Above the cup, the halves are separated, unbent, slightly kneading the edges.
4. Tapping from the back on the peel, pour the grains into a bowl, they are well behind the pulp. If fragments of partitions have got along with the seeds, they are thrown away.
5. Pour the workpiece into a freezer bag, because it has a denser and stronger structure, but you can also use a packing bag.
6. Let the air out, close, put on a hard flat surface, distribute the seeds evenly and begin to roll with a rolling pin.

The resulting juice is poured into a bowl, rolled over the surface several more times so that the shells of all the grains burst. Thus, it is possible to extract the contents from the fruit with minimal loss, and make the base necessary for pomegranate jam.

The jam is boiled in a wide bowl with a double bottom or in an enamel basin.

Important! For preservation, whole cans without chips are used, which have been sterilized along with the lids.

Classic pomegranate jam recipe

Any jam does not require strict adherence to proportions, pomegranate is no exception. The amount of sugar depends on taste preferences. If the recipe for processing with seeds, you can put a lot of grains into the juice if you wish. The approximate amount of pomegranate juice obtained from one standard size fruit is about 60 ml.

A set of ingredients for jam:

• juice - 200 ml;
• fruits - 4 pcs.;
• sugar - 300 g.

Technology for making pomegranate jam:

1. Juice is mixed with sugar in a wide bowl.
2. Put on the stove at maximum mode. As soon as the mixture boils, the temperature is reduced.
3. The syrup is boiled, until it darkens and thickens, be sure to remove the foam from the surface.
4. Pomegranate seeds are poured out, the fire is turned off, after boiling they insist within a day.
5. The next day, the workpiece is boiled for 25-30 minutes.

Jam is poured into jars, rolled up.

Advice! After packaging the jam in a container, they are insulated for 24 hours.

Seed pomegranate jam recipe

The composition of the workpiece is designed for 8 fruits, half of them will be used for juice, the rest for adding to syrup. According to the recipe for this amount of fruit, you need 600 g of sugar.

Pomegranate jam has a rich ruby ​​color and a pleasant aroma.

Dessert recipe:

1. In half of the fruits, grains are separated from the peel and films.
2. The liquid is put on fire, sugar is dissolved in it, boiled for 5 minutes, the stove is turned off, the syrup is left for a day.
3. The next day, the procedure is repeated, after cooling, the consistency will become thicker.
4. On the third day, seeds from the second portion of pomegranates are poured into the boiling liquid.
5. Boil for 15 minutes, remove from heat, allow to cool completely.
6. Secondary heat treatment lasts 20 minutes.

Boiling pomegranate dessert is packed in containers and closed. It is not necessary to warm the product.

Seedless pomegranate jam

Dessert proportions: 1 kg of grains will require the same amount of sugar.

Processing is carried out according to the following technology:

1. The seeds are placed in a wide basin and 200 g of sugar are added.
2. Lightly crush the mass with a wooden rolling pin.
3. Put on a small fire, constantly stir until the raw material boils.
4. Hold for 5 minutes, turn off the oven.
5. When the mass has cooled, it is carefully pressed.
6. Placed in gauze and squeezed.
7. Return the liquid to the stove, pour the remaining sugar.

Jam is cooked, constantly stirring, until the color darkens, it is important not to overexpose the workpiece here. The next step is the canning process.

Pomegranate Jam: Recipe with Lemon

Lemon adds a zesty citrus note. The composition of the workpiece:

• pomegranate juice - 250 ml;
• fruits - 4 pcs.;
• sugar - 500 g;
• lemon - 2 pcs.

Step by step preparation of pomegranate jam:

1. Sugar is poured with juice, stirred and set aside for 20 minutes.
2. Citruses are pressed.
3. Put the liquid on the stove, bring to a boil, turn off the gas.
4. The workpiece cools within 1.5 hours.
5. Return to the heating device, when the mixture boils, lemon and grains are introduced.
6. Cook for 5 minutes, remove the fire, cool the workpiece within 4 hours.
7. At the final stage, boil the mixture for 20 minutes.

Jam is packaged in glass containers, insulated.

Pomegranate jam with rowan

Rowan is a late culture. Bitterness leaves the berries after the first frosts, it is such raw materials that are suitable for pomegranate jam. If the collection was early, then before processing the mountain ash is placed in the freezer for a day, and thawed in water.

Dessert Ingredients:

• seeds from 2 pomegranates;
• mountain ash - 0.5 kg;
• sugar - 650 g;
• water - 300 ml:
• pomegranate juice - 300 ml.

1. Cook for 10 minutes a syrup of water, juice and sugar.
2. Grains and berries are added to it, the temperature is removed, the resulting foam is removed, boiled for 10 minutes.
3. Remove from the stove, insist 12 hours.
4. Boil again for 10 minutes.

Pomegranate jam is laid out in containers, rolled up.

Feijoa pomegranate jam recipe

The product will turn out with a greenish tint and strawberry flavor.

Components:

• seeds from 2 pomegranates;
• pomegranate juice - 100 ml, can be replaced with the same amount of water if desired;
• feijoa - 500 g;
• sugar - 1 kg.

Jam technology:

Canned and stored away.

Aromatic pomegranate and raspberry jam

The ripening periods for crops are different, so they take berries of remontant raspberry varieties with late fruiting.

Pomegranate and raspberries make fragrant jam with a pleasant raspberry flavor.

Dessert Ingredients:

• sugar - 500 g;
• thyme branches - 1-2 pcs.;
• pomegranate - 2 pcs.;
• raspberries - 300 g;
• lemon - 1 pc.;
• water - 200 ml.

Recipe sequence:

1. The syrup is boiled, sprigs of grass are added to it, after cooking they are removed from the workpiece.
2. Grains are placed in a boiling liquid, boiled for 10 minutes.
3. Add raspberries, keep the workpiece on low heat for another 7-10 minutes.
4. Add lemon juice.

Packed and clogged.

Delicious pomegranate and walnut jam

A nutritious, healthy and very tasty dessert is obtained from the following components:

• sugar - 700 g;
• nuts (kernels) - 300 g;
• grains from 3 pomegranates;
• water or juice - 200 ml;
• vanilla sugar - 5-10 g.

The sequence of jam technology:

1. Make syrup, boil for 5 minutes.
2. Walnut kernels are crushed.
3. Combine all the components of the dessert, lower the temperature and cook the mass for 30 minutes.

Before completion, vanilla sugar is added in a free proportion and the jam is preserved.

Pomegranate and quince jam

A dessert is prepared from quince and pitted pomegranate juice. Compound:

• sugar - 650 g;
• water - 150 ml;
• quince - 0.5 kg;
• juice - 300 ml.
• lemon.

Jam Recipe:

1. The peel is removed from the quince, grated or molded into small pieces.
2. Add water to the workpiece and simmer for 35 minutes. to a homogeneous consistency.
3. Pour in sugar and pour out the juice, boil over low heat for 60 minutes.
4. Add lemon juice.

They are laid out in banks and rolled up.

Recipe for pomegranate jam with apples

In the recipe, apples and pomegranates are present in the same amount (3 each). Related Components:

• ginger - 50 g;
• sugar - 600 g;
• cinnamon.

Cooking:

1. Apples with peel are cut and the core is removed, molded into slices.
2. Fruits are sprinkled with sugar in a bowl, it takes about 4 hours to prepare.
3. Put apples with syrup on the stove and cook for 1 hour.
4. Add ginger and cinnamon in a free proportion, boil for 5 minutes.
5. Grains fall asleep, kept at a low boil for 15 minutes.

Dessert is laid out in jars, insulated for a day.

Storage rules

There are no special recommendations for storing canned dessert. Banks are placed with the rest of the blanks for the winter in a pantry or basement. Jam is not prone to fermentation, so the storage temperature does not play a role. Humidity should be low so that metal covers do not rust. The shelf life of pomegranate dessert is 12-18 months.

Conclusion

Pomegranate jam turns out to be a viscous consistency, reminiscent of fresh honey in density. The color is ruby, saturated, darker or lighter depending on the boiling time of the workpiece. The taste is slightly tart, the aroma is pronounced pomegranate.

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