Preparation

1

Step 1

Quarter the pomegranates with a knife. Squeeze the pomegranate seeds out of the peel and collect them in a bowl, removing if possible all of the white intermediate skin. Place the seeds in a coarse sieve, rinse briefly and allow to drain.

2

Step 2

Mix the pomegranate seeds with preserving sugar in a pot. Let the juice steep for about an hour with the lid closed. Squeeze the lemon and orange and add the juice to the seeds. Heat everything slowly and puree.

3

Step 3

If desired, strain the jam again through a fine sieve.

4

Step 4

Depending on the instructions on the packaging of the preserving sugar manufacturer, bring to the boil for around 4 minutes.

5

Step 5

Carry out a gelling test! To do this, place a teaspoon of jam on a cold plate, hold it at an angle and check the flow rate.

6

Step 6

Pour the still hot jam into the prepared, also hot preserving jars. Close with a preserving ring, glass lid and two preserving clips.

For the recipe, you'll nee:

Ingredients

Portions

4

Food

  • 700.0 g Pomegranate
  • 350.0 g Jam sugar 2:1
  • 1.0 Orange juice
  • 1.0 Lemon juice