Pomegranate Jam


  • 4 pomegranates (the total weight has to be 1kg)
  • juice of 3 squeezed pomegranates
  • pomegranate seeds from 1 large pomegranate
  • 300g of granulated sugar
  • juice of a lemon
  • 125ml of fresh orange juice
  • zest of one orange

Get the juice from the pomegranate

Cut the pomegranates in half. Squeeze with one hand and press with the fingers of the other hand. Don’t use a juicer as the pomegranate juice will be bitter.

Be careful of not cutting the pomegranates, get the seeds out or get the juice out, near a while painted wall, otherwise you will get some red stains on it!

Get the pomegranates seeds

Cut the fruits in quarter and then get all the seeds out by turning over the quarter of the fruit. Don’t forget to get the white veins off the pomegranate.

Combine pomegranate juice, orange juice, and sugar in a large pot over moderate/medium heat stirring frequently until the sugar dissolves. Turn the heat to low and continue cooking for approximately 60 to 90 minutes. The heat needs to be low how the colour of the jam will become brown if it is too high.

Add the pomegranate seeds and lemon juice and cook for another 5/10 minutes, still at low heat. Put the zest of one orange and mix it at the end. The consistency of the jam should be like a thick juice, but it gets thicker when you cool it down. Fill your sterilized jars with the jam and store them in a cool place or in your fridge.

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