Pomegranate Jam

Hello Dear Friends,

Yesterday, I decided to prepare pomegranate jam, which I had not had the opportunity to make for 2 weeks. Istanbul was so cold that I actually had to put my head under the blanket and sleep. Let's face it, I started to cut the pomegranates waiting on the side instead of lying down again and squeeze them.

Since the pomegranates are large and juicy, 3,5 glasses of water came out of 2. After removing the grains in the remaining half, my ingredients for the jam were quickly prepared.

Since I always make jam with few ingredients, it is also very quick to cook. Thus, I can cook another jam without letting it get bored and spoil. It turns out 400 ml of these ingredients, if you want to prepare more, you can try x2 measure.

Today, we tasted the jam for breakfast, its consistency and taste were great. Since I wanted to add an extra flavor, I added 1 cardamom seed, which I crushed and cracked slightly, if you want to add more, you can get it from herbalists.

Remember, you can tell whether the jam has a consistency or not by dripping it onto a cooled glass or porcelain plate. If the drops stay like a ball without dispersing and flow slowly, it has a consistency.

Finally, if you want to extract the pomegranate seeds easily without crushing them, cut the pomegranate into 2 pieces transversely. Hold the cut side in the palm of your hand and tap the shell with the help of a spoon. So you can sort out the grains without splashing too much and messing around.

Love…

Ingredients for Pomegranate Jam Recipe

• 2 cups sugar
• 2 glass of pomegranate juice
• 1 cups pomegranate seeds
• 1 teaspoon of lemon juice
• 1 small cinnamon stick
• 1 cardamom

How to Make Pomegranate Jam Recipe?

1. Take the freshly squeezed pomegranate juices in a medium saucepan. Add granulated sugar to it and boil it over high heat until the sugar dissolves.
2. Add the cinnamon and cardamom to the boiling water, take it to medium heat, and boil it until it thickens, taking the bubbles from time to time.
3. Add the grains to the condensed jam and boil for another 5 minutes. Finally, add 1 teaspoon of lemon juice, bring it to a boil, take it from the stove and pour it into the jar.
4. Cover the completely cooled jam and store it at room temperature.