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pomegranate Jam or jelly (mermelada de granada)

I love pomegranates and we are already at the end of winter but I still found pomegranates .
Usually I freeze someones  (the seeds) and I also make some jam. 
I found a nice  recipe in a book of  Cenk Sonmezsoy (The artful baker) I always like his recipes because I follow his blog called Cafe Fernando many years and his recipes are awesome.. He is from Turkey.
You can look his blog Cafe Fernando here  many of his recipes are in his blo.
I know all you live  in the northern hemisphere will have pomegranates now and if you can make this jam I think you will love it.

Source : The artful Baker


( for about two jars of 300 ml )

2 1/2 cups freshly  squeezed pomegranate juice 
(about 4 large pomegranates)
1 1/3 cups (350 grams) granulated sugar
1.75 ounces  powdered fruit pectin (50  grams)
2 tablespoons freshly squeezed lemon juice
2/3 cup (93 grams)  pomegranate arils (reserve before juicing the pomegranates)

Note:  pomegranate juice.

Cut pomegranates in half horizontally (reserve some seeds)
Squeeze out juice from each half like orange juice.
Place a colander over a bowl or pot. Press gently.
Measure 2 1/2 cups .


In a saucepot combine the pomegranate juice, sugar, dry pectin and lemon juice.
Stir and set the pot over high heat and bring to a boil stirring frequetly until the sugar dissolves. Reduce the heat to medium high and cook about 30 minutes ocassionally stirring and skimming off  the foam. 
Raise the heat to high and bring the mixture to a rolling boil and cook about 5 minutes longer.
Remove the pot from the heat and let the jam cool to room temperature.
(you can put some jam in a plate and look if is thick and ready)
Stir in the pomegranate arils.
Divide the the jam between two sterilized jars.
This jam will keep in the refrigerator for up 6 months.

print recipe

 Cenk Sonmezsoy  cook  book 

en español

mermelada de granada

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