• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Cafe Fernando

Header Right

Main navigation

  • About
  • My Cookbook
  • Baking Tools
  • Archive
  • Conversion
  • Türkçe

Pomegranate Jam

You really didn’t think I was done with pomegranates, did you? I am amazed to hear how scarce this amazing fruit is in other parts of the world. A Turkish reader living in Germany said a pomegranate costs 2 Euros there!!! I am so lucky to be living in a city abundant with pomegranates. Did you know that pomegranates have more antioxidant power than cranberry juice or green tea?

Nowadays, I see pomegranates everywhere I turn. I juice two giant pomegranates every other day and drink it in the morning.  You already know I fixed my ice cream craving a couple of weeks ago. So, now what? Since pomegranates will not be around after a month or so, I preserved.

Pomegranate Jam 4

To tell you the truth, even tough Turkey is one of the native lands of this precious fruit, I have never heard of pomegranate jam or came across it in a jar in a supermarket aisle before. So I wondered, why don’t we choose to preserve pomegranates? Don’t they deserve to be bathed in sugar just like any other fruit? I still don’t know.

But there is one thing I’m sure of: I will be preserving pomegranates for the rest of my life. The result was fantastic. So much so that I now claim this jam to be the most delicious jam that I’ve ever tasted. It is even better than the cherry jam my friend’s mom prepares that smells like chocolate (weird, but I swear it does).

Pomegranate Jam 2

I recommend using the seeds from one pomegranate and juicing the rest. The seeds are somewhat distracting to me and I certainly don’t want many of those on my buttered bread.

Pomegranate Jam 2

I’ve only used freshly-squeezed pomegranate juice and sugar (with the addition of lemon juice at the end), so it takes a while for the jam to reach the desired consistency. At the end of an hour, you can do the plate test, which is basically dropping a spoonful of jam on a chilled plate and examining the consistency after you tilt the plate a bit. If the jam stays in a mound and not run, your jam is done. Enjoy.

POMEGRANATE JAM

Ingredients

Yields 3-4 cups

  • 3+1/2 cups freshly-squeezed pomegranate juice*
  • 1 cup pomegranate seeds (from 1 large pomegranate)*
  • 3 cups sugar
  • Juice of a lemon

* You would need 5.5 pounds of pomegranates for 3+1/2 cups of juice and 1 cup of seeds.

Method

  1. Chill a small plate for testing the consistency of the jam later on.
  2. Remove the seeds from one pomegranate and juice the rest. I advise not to use a juice press as the liquid from the seeds and membrane would result in a bitter taste. Here’s how I do it: Place a large bowl under the sink (for easy wash up), cut the pomegranates in half and while squeezing the pomegranate with one hand, press with your fingers inside the pomegranate with the other hand (the cut side will face the bowl) and extract as much juice as possible.
  3. Combine pomegranate juice and sugar in a large pot over moderate heat. Stir frequently until the sugar dissolves, turn the heat to medium high and continue cooking for 30 minutes.
  4. Skim off the pink foam as necessary.
  5. Add the pomegranate seeds and lemon juice and cook for another 10 minutes, then check for consistency by dropping a spoonful of jam on a chilled plate. When you tilt the plate, if it stays in a mound and not run, your jam is done. If it is still runny continue cooking and perform the test every 5 minutes (it always takes me an hour in total).
  6. Fill your sterilized jars with the jam and store it in your refrigerator.

November 25, 2008 · 121 Comments Categories: Fruit, Preserving Tags: pomegranate, pomegranate jam

« Pomegranate Frozen Yogurt
Chocolate Cheesecake »

Reader Interactions

Comments

  1. Zoë François

    November 26, 2008 at 12:00 am

    This post and that jam are seriously gorgeous!

    Reply
  2. RecipeGirl

    November 26, 2008 at 12:01 am

    This looks really great. I wonder how it would go if you used purchased POM juice instead of fresh squeezed? That’s a lot of pomegranates!

    Reply
    • Nancy

      May 8, 2021 at 3:57 pm

      I use the juice and everybody likes it

      Reply
  3. Kristen

    November 26, 2008 at 1:05 am

    gorgeous! I would love to try this, but I also wonder as RecipeGirl about POM because pomegranates are so sinfully expensive, for no reason. They are actually drying on the supermarket shelves. What a waste.

    Thanks for the beautiful post!

    Reply
    • Anna Howell

      November 4, 2021 at 4:18 pm

      Definitely more useful for those who grow them, or know someone who does. My dad has tons every fall and many of them go to waste. I just got bag full and I’m gonna try it.

      Reply
  4. Jessie

    November 26, 2008 at 1:17 am

    WOW.

    +Jessie
    a.k.a. The Hungry Mouse

    Reply
  5. Judith

    November 26, 2008 at 2:47 am

    That looks great. I had pomegranate once, but *if* you can find one here it’s at least $5 or $6. And POM is ridiculous. Definitely not something I can eat more than once every couple of years.

    Reply
  6. Ghille

    November 26, 2008 at 3:01 am

    Oh my…. this is so tempting! Seeds notwithstanding! If they bother in any way, you could strain them, or do you think they add to the overall flavor upon setting?

    Mmmmmmm…mouth watering!!!

    Reply
  7. New York's Delight

    November 26, 2008 at 3:04 am

    I love the serving dish you the POM perserve in, where can I find ones like it?

    Reply
  8. iwalk

    November 26, 2008 at 5:30 am

    You change it from the yummy to artwork.:)

    Reply
  9. Manggy

    November 26, 2008 at 5:31 am

    Wow, that’s very beautifully dramatic! I certainly wouldn’t be eating with a white shirt, heh heh 🙂

    Reply
  10. joey

    November 26, 2008 at 7:14 am

    I live in one of those places where pomegranates are scarce and expensive! That looks so gorgeous…what color!

    Reply
  11. Cynthia

    November 26, 2008 at 12:05 pm

    We get pomergranate here not in adbundance like you do there… but I ever thought of making jam. What a lovely idea. Will give it a try.

    Reply
  12. Sarah

    November 26, 2008 at 3:35 pm

    They go for $3 each or more here. But it looks like it would be worth it – beautiful jam. Lovely bowl, too. I love your choices for your kitchen. SJ

    Reply
  13. Gera

    November 26, 2008 at 4:03 pm

    Hi Cenk!

    That looks so pretty 🙂 and I’m totally sure that taste great also! Agree with you the pomegranates are scarce in general but deserve a try when it’s possible!

    Gera .:. sweetsfoods

    Reply
  14. Phyllis

    November 27, 2008 at 1:42 am

    I have searched for a recipe for pomegranate jam/jelly for years! It is my favorite! And, as you noted, only available homemade.

    Thanks, Elise, for your site.

    I really wish responders would withhold comments unless they try your recipes – don’t just share their stream of consciousness.

    Comments about your immediate thoughts or feelings are wasting space. Please refrain:)

    Yes, the juice works and the recipe was great!

    Thanks again, Elise

    Reply
  15. juliette c.

    November 27, 2008 at 12:53 pm

    Pomegranate are such an inspiratiove fruit!!!!

    Reply
  16. Lilly

    November 27, 2008 at 2:30 pm

    Have you ever had Pomegranate juice?? just awesome, you have to try it… i’ll try your Jelly 😛

    Reply
  17. Gorkem Pacaci

    November 28, 2008 at 11:20 am

    I’m another Turkish reader from Scotland. A pomegranate costs £2 here. Literally ten times more expensive than it is in Turkey.

    Reply
  18. Joy

    November 28, 2008 at 11:35 am

    That’s the cutest-looking jam I’ve ever seen!

    Reply
  19. Maya

    November 28, 2008 at 12:32 pm

    Stunning picture!!!

    Reply
  20. Sandy S

    November 28, 2008 at 2:49 pm

    Your photos are so striking and beautiful! We love pomegranates, but they’re pretty expensive here in NY (about $2.00 apiece on sale). Nevertheless, we indulge when they’re available, eating them through the Thanksgiving – Christmas season; they’re such a special fruit. You make them look like jewels here!

    Reply
  21. RC

    November 28, 2008 at 4:28 pm

    if you have a pressure cooker, you should sterilze the jars with the preserves in them for about an hour… that would kill any bacteria in them and make sure you don’t end up with a jar full of mold.

    Reply
  22. Esi

    November 28, 2008 at 5:52 pm

    I really want to try this recipe soon since pom season is coming to an end. Two questions…Is it possible to use bottled pomegranate juice for this and also how long would this last for in the refrigerator?

    Reply
  23. Si

    November 28, 2008 at 7:48 pm

    Gorgeous photo.

    simply…

    gorgeous.

    *drool*

    Reply
  24. Cenk

    November 28, 2008 at 9:24 pm

    Zoë François – Thank you!

    RecipeGirl – I think it depends on the quality and type of the pomegranate juice. If it’s freshly squeezed and bottled, you might want to give it a try. If not, I’d recommend you to save your money and energy for another seasonal fruit.

    Kristen – Drying on the shelves? Such a shame. Well, since they’re so expensive, I guess it would make more sense to eat them fresh rather than preparing a jam. Although, the latter lasts longer…

    Jessie – Thanks 🙂

    Judith – $5 or $6? That’s a new record!

    Ghille – They definitely add to the overall flavor, but seeds from one pomegranate is just enough. I wouldn’t recommend leaving any more seeds.

    New York’s Delight – This one is a gift from a friend. She bought it from an antique shop in Cukurcuma, Istanbul. I guess your best bet would be ebay.

    iwalk – Thank you!

    Manggy – So true. It is almost impossible to get rid of pomegranate stain.

    joey – Sorry! And thank you 🙂

    Cynthia – Thank you. Hope you like it.

    Sarah – Wish you could try.. Maybe you can halve the recipe and try a small batch?

    Gera – Thank you!

    Phyllis – Thanks for stopping by. Glad to read you liked the recipe!

    Regarding your note about comments: I have nothing but space here. Isn’t that the beauty of blogging? Writing without any space constraints, sharing as many photographs as we like… I don’t think readers need to try the recipe before they comment on a post. Actually, for me, reading comments is half the fun! Some like to stop by and say hi, some compliment the bowl, some comment on the photos.. And I love reading them all!

    juliette c. – I can’t agree more.

    Lilly – Sure! I drink it every other day and will do so as long as they’re in season.

    Gorkem Pacaci – Sorry to hear that!

    Joy, Maya – Thank you.

    Sandy S – Thank you. That’s exactly what my friend said yesterday: A bowl of rubies!

    RC – Thanks for the information. I really need to learn more about canning. Do you have a favorite book on canning?

    Esi – As I wrote above in response to Recipe Girl’s comment, I think it depends on the quality and type of the pomegranate juice. If it’s freshly squeezed and bottled, you might want to give it a try. If not, I’d recommend you to save your money and energy for another seasonal fruit. I am not sure about how long you can keep this in the refrigerator, but I’d assume it would be good or a month or two.

    Si – Thank you!

    Reply
  25. Kathleen

    November 29, 2008 at 4:38 pm

    This looks so delicious! And what a presentation! Although I can’t afford to make it here in the eastern US, maybe I can make a couple of jars next time I’m in Istanbul, then bring them back here. I love pomegranates!

    Reply
  26. jana

    November 29, 2008 at 11:15 pm

    i just want to say that i enjoy my pom. jam also. been making it for alot of years. different from the one posted here though. i have a pom. tree growing in my yard that is 10 yrs. old and it’s still going strong. the flowers in the spring are a beautiful red. living in las vegas and having my own tree is one great thing. so sorry for those who don’t.the fruit in the stores are two for a buck.about to jar some up for use, so have to go now.

    Reply
  27. mrv

    November 30, 2008 at 5:54 am

    it looks sooo yummy!

    Reply
  28. Mediterranean Turkish Cook

    December 2, 2008 at 2:21 am

    As always, very nice pictures. Never seen or tried pomegranate jam before. It’s a great idea. Pomegranates are $3 each at the markets around here in Houston. My dad tells me to schedule my vacation to Turkey in time for the pomegranate season since he has a few pomegranate trees. Not a bad idea.

    Reply
  29. Peppercorn Press

    December 2, 2008 at 9:38 pm

    Beautiful. Absolutely beautiful. One of my favorite jams is a peach pomegranate combination, it is delicious but doesn’t look as exceptional as yours. I will definitely try!

    Reply
  30. Susan from Food Blogga

    December 4, 2008 at 12:41 am

    So simple! I love it. In fact, I’ll be writing a piece about pomegranates for Foodie View and will include a link to this.

    Reply
  31. My Taste Heaven

    December 4, 2008 at 1:47 am

    wow…..it looks absolutely yummy!

    Reply
  32. Yildiznaf

    December 6, 2008 at 3:19 pm

    I would never think that the pomegranate jam tastes so good !

    I’m gonna try it immediately, thanks for sharing !

    Reply
  33. Evelyne

    December 8, 2008 at 8:32 pm

    Hi,

    I name is Evelyne and I am from Montreal, Canada.
    I found your site while surfing the net and really enjoyed it. I love the articles and quality of your site. I linked your site to my food blog.

    This coming March 2009 I will be celebrating my 2nd year of a dinner group I created. Its called Cheap Ethnic Eatz…well because we go to relatively cheap ethnic restaurants.
    Not long after its creation I started a blog to do reviews of places we have discovered and I also write the occasional article on food or cooking. I also built and am currently writing a website on World Ethnic Food DOT com.

    I would very much like for you to consider adding my blog or website to you blog roll.
    If you have any questions please do not hesitate to contact me.

    http://cheapethniceatz.blogspot.com

    Thank you!
    Evelyne

    Reply
  34. MC

    December 9, 2008 at 4:58 pm

    I’m curious, do you think heating the pomegranate causes it to lose some nutritional value?

    I’m sort of obsessed with jam at the moment so making a pomegranate one or a pomegranate peach one like Peppercorn mentioned is intriguing!

    Reply
  35. pls

    December 10, 2008 at 5:17 pm

    Pomogranate jam IS the jam of Fairy Tales! I have only ever had it when others made it (two people actually, both named Dotty on separate occasions,”Thank you Dotties!”). I have since moved, and I am looking forward to trying your recipe as I cannot get it any other way.

    Reply
  36. Cenk

    December 11, 2008 at 10:22 am

    Kathleen – That sounds like a good idea! glad you liked it.

    jana – You’re so lucky! I’m curious to learn more about your version.

    mrv – Thanks!

    Mediterranean Turkish Cook – Sounds like a good plan!

    Peppercorn Press – Mmmm peach and pomegranate.. Interesting combination.. too bad they’re not in season at the same time.

    Susan from Food Blogga – Great! Thanks Susan!

    My Taste Heaven – Thank you.

    Yildiznaf – Thanks. Hope you like it.

    Evelyne – Thanks for writing. I do not do link exchanges but I’ll make sure to stop by your website.

    MC – I am sure it does, but it’s the only logical way to achieve desired consistency.

    pls – Hope you like this one, too!

    Reply
  37. Victoria

    December 15, 2008 at 2:47 pm

    Cenk,
    What a gorgeous photo of pomegranates and jam! I love everything pomegranate (and of course, being part Azeri, it must be in my blood, we use it in everything.) Actually, the only other time I heard of pomegranate jam was in the Arabian Nights, in the Story of the Two Viziers. “He prepared a pomegranate-seed dish, preserved in almonds and sweet julep and flavored with cardamom and rosewater…”

    I also want to thank you for your post on Çiya. We went there when I was in Istanbul a couple of months ago, and we tried almost everything they had that day. I did save space for kerebic, which was amazing, especially the delicious mallow foam.

    Reply
    • Cenk

      December 16, 2008 at 11:05 am

      Hi Victoria – Thanks a lot for stopping by. I am curious to know more about the pomegranate dish mentioned in the Arabian Nights. I’ll look into it. Glad to hear you liked Çiya. It has been months since my last visit!

      Reply
  38. joel smith

    December 16, 2008 at 5:28 pm

    I see you did not use Pectin in yo0ur recipe…is this an oversight or not needed. What would happenif we did add pectin to your recipe??? joel

    Reply
  39. Victoria

    December 16, 2008 at 5:50 pm

    Hi Cenk, here is the English translation of the Arabian Nights, see p. 96 and beyond for description of the dish:
    http://books.google.com/books?id=e1mu8uHn-I4C&printsec=frontcover&dq=arabian+nights

    Another Tale that has some sumptuous food descriptions is The Porter and The Three Ladies of Baghdad:
    http://classiclit.about.com/library/bl-etexts/arabian/bl-arabian-porter.htm

    Reply
  40. Cenk

    December 18, 2008 at 12:19 pm

    Joel – I don’t use pectin in my jams. As you might have noticed, it takes an hour to reach the desired consistency. I would assume that it would take much less time with pectin.

    Victoria – Thanks a lot for the links! I really appreciate it. I have to buy these two.

    Reply
  41. dee at sweet scarlett

    December 21, 2008 at 10:44 am

    hai there… can i link your site. anyway love the red colour of those pomegranate jam. u are so talented. i do really enjoyed!

    Reply
  42. Britt-Arnhild

    December 26, 2008 at 1:23 pm

    I ate my first pomegranate only this autumn, on a three weeks visit to Idia where we had it for almost every meal. My favorite was to eat it with home made yoghurt.

    Now I have started to buy pomegranates here in Norway, terrible expensive. We love it, both to eat and to use in decorations. Perfect for Christmas 🙂

    Reply
  43. New York Muhtari

    December 26, 2008 at 9:53 pm

    I just paid $ 6.00 for two pomegranate (one is $ 4.00 if you can believe it) and after I read your post, I wish I was in Turkey.

    The first photo looks yummy..

    Reply
  44. Diana

    January 7, 2009 at 8:32 pm

    Wow, that sounds delicious. I just tried pomegranates this year and am having so much fun experimenting with them. I will have to try preserving them too.

    Reply
  45. bindiya

    January 16, 2009 at 4:06 pm

    This is the most beautiful looking jam I have ever seen, will have to get my hands on some pomegranate soon….

    Reply
  46. Sophie

    February 3, 2009 at 9:52 pm

    This jam looks super delicious! Thanks! Yum yum!

    Reply
  47. Carmelo

    June 17, 2009 at 2:13 pm

    thanks for the pomegranate jam recipe i have 2 trees of pomegranate that give about 40 Kilos.i sheer with my big family and friends,still waste same for it break open and insects get`s in.this year i fund a pomegranate wine recipe and now your jam which it looks good too.i`m gonna try both, by the way i`m from Malta and the cost of pomegranate is about 1.5 to 2 euro.a kg.

    Reply
    • Cenk

      June 17, 2009 at 2:59 pm

      Carmelo – You’re so lucky! Hope you like the recipe.

      Reply
  48. Kimberly

    August 14, 2009 at 4:59 am

    Thanks a ton for these pomegranate recipes for preserving and ice cream!!! I have 2 trees loaded with fruit. I can make jam and hubby makes ice cream. Much appreciated!!!

    Reply
  49. jaad

    September 30, 2009 at 1:56 am

    Thank you for the pomegranate jam recipe. i just started looking for one and they are hard to find . My Granny Armstrong use to make jam with the seeds in it and we all loved it. I now have two trees and one produced this year so I;m going to try your jam.
    Thank you, Jaad

    Reply
  50. LK

    October 11, 2009 at 5:19 am

    This jam looks delicious- but when I tried the recipe and cooked it for the 30 minutes/30 minutes – it ended up caramelized!
    Any tips on how to avoid this? Where do you think I went wrong?

    Reply
    • Cenk

      October 12, 2009 at 11:47 am

      LK – Did you start with 3+1/2 cups? What about the heat? Was it on medium high? I’d recommend to keep an eye on it the next time and start performing the plate test after 15 minutes. That’s the only way to check.

      Reply
    • Liesel

      April 3, 2020 at 3:29 pm

      Hi, the same happened to me,when it came to the plate test, it was still runny, left it another 5 min and it turned brown 🙁

      Reply
  51. James

    October 11, 2009 at 9:57 am

    I’m just wondering if this recipe will work with a sugar substatute such as Splenda (sucrulose)?

    Reply
    • Cenk

      October 12, 2009 at 11:48 am

      James – I haven’t tried making jam with Splenda, but it is definitely worth a try. Worst scenario, you’ll end up with a nice pomegranate sauce to drizzle on ice cream!

      Reply
  52. cookie marck

    October 18, 2009 at 12:35 am

    I have lots of pomegranates but do not know how to make juice from them… can you tell me how to get the juice from them?

    Reply
    • Cenk

      October 18, 2009 at 2:51 pm

      cookie marck – It is explained in the recipe section in detail.

      Reply
  53. Monica

    October 26, 2009 at 10:26 pm

    I was just given a giant bag of pomegranates off a co-worker’s tree. I am so excited to give this a try. I am hoping that the 3c of sugar does not make it too sweet, I LOVE the tart flavor of the fruit.

    Thanks for sharing this 🙂

    Reply
  54. Doris Griffith

    October 31, 2009 at 11:45 pm

    Hello there
    I just read your receipe on making homemade Pomegranate Jam. I just got some, from a lady I traded with for some homemade apricot jam that I made. I was wondering if you had a low sugar version, and I would like to try using sugar free pectin, after just 30 minutes of cooking the jam. What do you recommend on this. Looking forward to your comment. d

    Reply
    • Cenk

      November 1, 2009 at 8:38 pm

      Doris – I have never tried a sugar free version of this pomegranate jam but as far as reducing the amount of sugar, feel free to do so if your pomegranates are extra sweet. Usually the ones with white or pink seeds are the sweetest.

      Reply
  55. james

    November 13, 2009 at 7:19 pm

    Easy local metghod for removing the arils.

    I live out in Turkey on the Aegean coast in a place called Bodrum. I have a small tangerine grove with some beautiful, old pomegranate trees. I was recently show by an old village woman, how to remove the seeds or arils s they are called. After cutting open the fruit, you simply tap the outer skin with a large wodden spoon, whilst holding the half or quarter clump. The arils pop out with ease. Do this over a large bowel and in a short time you will have enough for juicing etc.

    Reply
  56. Ryma

    November 14, 2009 at 1:41 am

    I am from Tunisia, and in Tunisia, we add toasted Sesame seeds and chopped almonds to this Jam. The result is amazing. Try it for yourself.

    Reply
  57. vrinda

    November 17, 2009 at 4:51 am

    hello
    I was fascinated by the idea of this jam so I tried it today. It stayed a lovely pink but did not jell when tested. By the time it jelled the color turned to a brownish color………….not nice.
    what happened and why ?

    Reply
    • Cenk

      November 17, 2009 at 1:32 pm

      vrinda – I am not sure. Since you did the plate test, I can not think of a reason. Did you use the same amount of sugar (it helps with jelling)?

      Reply
    • Liesel

      April 3, 2020 at 3:31 pm

      This exactly happened to mine too…

      Reply
  58. vrinda

    November 17, 2009 at 7:27 pm

    yes I did exactly as the recipe stated.
    do you use high heat or medium and do you stir constantly ? did you use a deep pan or a wide pan ? and I only cooked it for lass than an hour !
    thanks for your advise……….I have to make it again for the color.

    Reply
    • Cenk

      November 17, 2009 at 8:40 pm

      vrinda – I cooked it on medium high and used my Le Creuset. It was deep enough. Hmm… strange how yours didn’t set. Hope you get good results on your next try.

      Reply
  59. vrinda

    November 17, 2009 at 9:52 pm

    Thanks Cenk
    1 more try !

    Reply
  60. lapai

    November 17, 2009 at 11:38 pm

    Thank you! Thank you! I made it and it’s delicious.

    Reply
  61. Julia

    April 11, 2010 at 10:03 pm

    Beautiful! I love pomegranates.

    Reply
  62. Duygu Gul

    September 11, 2010 at 11:05 pm

    Excellent!!! I’ll try it soon!! 🙂 Thank you

    Reply
  63. Linda

    October 14, 2010 at 4:35 am

    I’m wondering if you can render the juice by heating the seeds with added sugar? You can get the juice from blackberries that way.

    Reply
  64. Linda

    October 14, 2010 at 4:36 am

    forgot to check the box to be notified of postings regarding the juice so I’m posting it again. Thanks.
    I’m wondering if you can render the juice by heating the seeds in a pan with added sugar? You can get the juice from blackberries that way.

    Reply
    • Cenk

      October 14, 2010 at 10:29 am

      Linda – I haven’t tried, so can’t say for sure, but pomegranate seeds are much harder than berries and I don’t see them releasing any juice unless you press with a wooden spoon. I think juicing them with your hands is the fastest and easiest way.

      Reply
  65. Leah.

    October 22, 2010 at 11:38 pm

    I cheated…Added pectin, as I’ve grown accustomed to that. We’ll see what happens in a week or so with the jelling of it, but the drips I tasted are absolutely divine.

    Reply
  66. Susanne Amrein

    October 29, 2010 at 8:34 pm

    I LOVE POMEGRANATES – In Canada these are also expensive but I don’t care ! Thanks for the good recipie.

    Susanne

    PS Your blog is awesome !

    Reply
  67. monika

    November 2, 2010 at 6:46 pm

    dang it! the pics are such a tease that, when i ran across a huge bottle of POM at costco, i bought it. then made the frozen treats and hastily had a few friends over for a pomegranate frenzy. yeah, it’s pricey, but when you consider the cost of a few lattes at fourbucks…it’s totally worth the splurge. we feasted on frozen treats and jam–all made with POM and a few–three, to be exact–fresh pomegranates. thanks for the inspiration. next time i’m headed to istanbul i’ll be sure to time my trip with the apex pomegranate season.

    Reply
  68. Sean Sullivan

    November 7, 2010 at 2:12 pm

    I’ve done a jelly w/o the seeds — gonna try your jam. thx. Do you know the open-the-fruit-underwater technique? Fill deep bowl of warm water (so your hands don’t get cold.) Score the skin at the top. Plunge fruit underwater, rip apart and dig out the seeds. Seeds sink, the white stuff floats, easy to skim off. Plus any squirting happens underwater. No mess! And easy.

    Reply
  69. yrsa

    November 20, 2010 at 11:42 pm

    I love pomegranates, as they are in season now in Spain I thought I would try. Just made a fig jam with anise seeds. I really like my jams to have a texture.
    Think I will try one plain one, one with a little hint of chili and the tunisian one looked good.
    Normally the jelly thing is a matter of time, with blueberries you normally add a bit of leafs as they have plenty of pectin.
    Will post back to tellyou how it went.

    Reply
  70. Kari

    December 16, 2010 at 9:30 pm

    I just tried this recipe and it turned into candy! Hard as a rock. I cooked it exactly as the recipe calls, what did I do wrong?? There goes $15 and 5 hours of my time. Wish it had turned out, the jars look pretty…

    Reply
    • Cenk

      December 19, 2010 at 10:08 pm

      Kari – Sorry to hear that. I’ve made this jam several times and the recipe works just fine. Making a note of this in the recipe; hope it turns out better if you ever decide to try again.

      Reply
  71. Veggie

    December 29, 2010 at 9:21 am

    My favorite drink is freshly squeezed pomegranate juice,blended with freshly squeezed orange juice. It’s a very tasty energy drink.

    Reply
  72. Monica

    March 7, 2011 at 11:40 am

    I am definitely going to try this jam recipe and your ice-cream/sorbet recipies.. I am from South Africa and you rarely see pomegranates in the Fruit & Veg shops and if you do they are also expensive.. I am very lucky to have my very own pom-tree in my yard. The tree is not that big but it sure yields a LOT of pomegranates. I searched the net for recipies and voila came upon your site!!

    Reply
  73. Amy

    January 9, 2012 at 3:50 pm

    Just at tip for juicing the pomegranate. Without cutting it, roll it on the counter, squeezing gently so you don’t break the skin. when the pom is like a soft little sack, make a little “x” with a knife (watch out, the juice with splurt out!) and squeeze the juice into a bowl. You can keep carefully squeezing the pom as you go to gets all the seeds. You can feel them pop as you’re squeezing.

    Reply
    • Cenk

      January 10, 2012 at 1:29 pm

      Amy – Thanks a lot for the tip!

      Reply
  74. Birdeena

    January 20, 2012 at 7:37 am

    I am OBSESSED with pomegranates too! I make popsicles with poms and I seal them together with fresh squeezed orange juice! IT IS AMAZING! The two flavors together is PERFECT! I am going to have to try your recipe! Also freezing pom seeds is awesome! My kids love them!

    Reply
  75. Tony

    March 2, 2012 at 4:52 am

    I live on the far norh coast of New South Wales (Australia) have a couple of Pomegrante trees stacked with fruit. A lot of jam coming up (minus the seeds I think)

    Reply
  76. kani mcgregor

    April 22, 2012 at 2:42 pm

    have a whole tree of pomegranates in my backyard wish i could give everyone some. Cant wait to make jam. Calvinia, south africa.

    Reply
  77. Rechelle

    June 22, 2012 at 12:22 pm

    For Kari-
    Jam will set into Candy for a few reasons, mainly you cooked it too long, at too high a heat setting after adding the sugar.

    On a differnt note- deffinately going to try juicing the pom with the rolling method- as I had to filter my juice last year due to the shredded membranes from to using the electric juicer.

    Reply
  78. Rocky

    October 6, 2012 at 11:05 pm

    How long do you leave in the water bath to can it???

    Reply
    • Cenk

      October 8, 2012 at 12:10 pm

      Rocky – I prefer to store it in the refrigerator.

      Reply
  79. Marty Paradise

    November 11, 2012 at 8:13 pm

    if you ever need poms for $2.00 or under call me. We picked over 200 from our trees in our back yard this year.

    Reply
  80. Lara

    January 28, 2013 at 9:42 pm

    I just made this jam but it turned out as a big sticky caramelised goo. After the first 40 minutes I was doing the chilled plate thing but it was never thick enough to stay in a mound and instantly ran when I tilted the plate. I measured everything really carefully. I am so disappointed after all the time and mess spent because it would have been so nice otherwise and I was really looking forward to serving it at breakfast tomorrow. I feel like it would have been ok if I had stopped cooking it at about 45-50 min (even though it didn’t pass the plate test) mark and left it to cool and perhaps thicken up a little. So sorry about wasting lovely fresh pomegranate juice….

    Reply
    • Cenk

      February 2, 2013 at 10:28 pm

      Lara – Sorry to hear your jam didn’t turn out OK. Some pomegranates are sweeter than others, so the cooking time really depends on the sugar level of the fruit. Pomegranate jam doesn’t thicken as much as a traditional jam, but it should have stayed in a mound. Were your pomegranates too tart? If so, I’d recommend a bit more sugar next time.

      Reply
  81. viveka

    February 19, 2013 at 9:57 am

    Beautiful and … interesting. Not a big fan of pomegranates,but this really appeal to me.

    Reply
  82. Crippy

    February 28, 2013 at 4:18 pm

    Hi Cenk!

    I started following your blog thanks to this post: my mom recently remarried, and she wished for a white cake with pomegranate seeds on it as a decor. So I thought pomegranate jam would be a suitable filling. I found your blog while surfing the web for ideas on pomegranate jam: Your recipe was the starting point for my (numerous!!) experiments! I’m glad to say the jam was awesome, the cake also wasn’t bad, everybody loved it!
    In any case, I am now regularly following your blog, and waiting to have enough time to try some of your recipes!!
    Thank you, and good bloggin!

    Crippy

    Reply
  83. Sasa

    May 3, 2013 at 4:32 pm

    I’m looking forward to trying this recipe. I suddenly became obsessed with jam recently- I tend to go into crazed phases over different food types. And I thought that pomegranate jam would be pretty good. We certainly don’t have it in the shops here although we get pomegranates pretty cheap these days in South Africa and our local stock is expanding and being exported to be sold for 2 pounds 😉 A few years ago I was pomegranate obsessed and made a pomegranate flavoured cake made with a pomegranate reduction, which all my friends loved and I think that I could definitely use this jam as a filling instead of just pomegranate icing. It’ll be like ‘death by pomegranate’.

    Reply
  84. Susan Lennox

    June 29, 2013 at 9:32 am

    Thanks so much for a recipe that works!!!! Tastes great!

    Reply
  85. sofia

    November 1, 2013 at 8:22 pm

    I actually live in Pomegranate city (Granada, means pomegranate in spanish) and I love them! This is a great idea, I was just thinking how sad they will soon be out of season and i wont be able to eat one every day and put them in tabule and salads.. BUT this is a great idea! I shall buy a kilo or two tomorrow 🙂

    Reply
  86. Jen

    December 9, 2013 at 7:32 pm

    I have frozen pomegranite in 40% sugar syrup, could you recommend the tweeks that I would need
    Many thanks

    Reply
    • Cenk

      June 16, 2014 at 7:04 am

      Jen – I really can’t tell.

      Reply
  87. Zana@GreenTravelReviews

    February 7, 2014 at 5:46 am

    Pomegranates are one of my favorite super food. It’s obviously a versatile fruit….but I’d never thought of making a jam out if. Thanks for the tips.

    Reply
  88. Malerie

    September 23, 2014 at 12:21 am

    This recipe is amazing! I live in California, and I have a POM tree in my backyard, and every year so many go bad. And now I have an easy, TASTY way to preserve them 🙂 THANK YOU!

    Reply
  89. nicole

    November 15, 2014 at 12:00 am

    I followed you recipe exactly but my jam burnt. so sad, it is a labor of love. will try again.

    Reply
  90. Harz

    December 17, 2014 at 6:48 am

    At the local come here we have pomegranate jam, the brand(something something farms?) Makes a wonderful raspberry-pom jam. Its expensive though, I think its 6$ a jar and the jars are like maaaaaybe 6oz.

    Reply
  91. Maria

    October 18, 2015 at 12:09 am

    Can’t wait to try this. I found huge poms at the produce mart yesterday – far bigger than grapefruit.

    One of my fond childhood memories is the elderly woman in the vintage homestead house down the street would always give them out on Halloween — it was our favorite thing we got and looked forward to them every year.

    Reply
  92. Mandy

    October 28, 2015 at 8:22 pm

    I’ve tried it out and it came delicious 🙂 I would love to be able to upload photos here…I did a slight modification and didn’t add seeds to the jam as they are quite hard and not easily edible. I added some lemon seeds in a sort of cloth for the pectin to be released and I let it simmer for a good hour on low heat, the texture came great 🙂 be careful when you’re pouring them in your steralized jars!

    Reply
  93. Mary

    November 17, 2015 at 10:10 pm

    I blended 4 cups of pomegranate seeds in my Vitamix for about a minute on high. It pulverized the seeds. I used this to make my jam. It came out great. I am going to work on a low sugar version next.

    Reply
  94. Elizabeth Webb

    May 4, 2016 at 2:25 am

    Hi Cenk
    I tried making pomagrante jam but used Fowlers Pectin Powder in a packet for jamming.
    I juiced the pomagrantes from our tree (ours were pink not red) and got 7 cups of pure juice. It was a tedious job extracting the seeds, blending and putting through a muslin cloth. I tried the pure juice, it was yummy!
    I added 1 cup sugar and the whole packet of pectin powder and brought to a roaring boil. I was careful not to burn the mix but it did not set. Any ideas why??
    Do you think I can pour the juice back from the jars and reboil with more sugar to try again??

    Reply
    • Cenk

      June 21, 2016 at 3:21 pm

      Elizabeth Webb – For 7 cups of pomegranate juice, 1 cup of sugar is nowhere near enough. I don’t have any experience using pectin powders, so I’m not sure when I say this, but it looks like the powder wasn’t enough to make up for the lack of sugar. I’d recommend adding more sugar and bringing it to a roaring boil. Conduct a wrinkle test to make sure it will set when it reaches room temperature. Does the packet of pectin powder has any special instructions? Maybe bringing it to a roaring boil doesn’t help if you’re using pectin powder.

      Reply
  95. Duygu

    June 22, 2016 at 9:00 am

    if there is any chance to let it stay in a tray under the sun for few days, jam sets perfectly.. I didn’t try for pomegranate but it works perfectly for srawberry and cherry..

    Reply
  96. Christine Simmons

    November 5, 2017 at 2:33 am

    Just made your jam and it looks yummy. We are lucky that we have access to fresh pomegranates from a friends farm. We paid $2.00 lbs for them.

    Reply
  97. braje

    July 12, 2018 at 9:38 am

    why pomegranate seeds are added in pomegrante jam??

    Reply
    • Cenk

      January 10, 2019 at 3:15 pm

      braje – For texture. You may omit them.

      Reply
  98. JoyB717

    November 14, 2018 at 1:14 am

    I followed the directions and 30 minutes+ on medium heat produced basically a hard candy. After all of that time seeding the poms and then producing the juice, I was more than disappointed in the end result. Sorry, but I cannot recommend this. I thought it would be great but almost an hour over medium heat is a long time for a sugar product.

    Reply
  99. Peach'is

    November 18, 2018 at 7:37 pm

    just made your jam recipe..delicious..was blessed to get a big bag of pomegranates from the neighbor…

    Reply
  100. Faithe Traveller

    January 19, 2019 at 8:15 pm

    Hi just made the recipe and kept it on a lower heat and it seems to have come out pretty good. it taste pretty good. I am excited to see how it turns out. thanks

    Reply
  101. Jacquelyn

    June 13, 2020 at 3:00 pm

    I have been told that pomegranate “trees” are not trees, but bushes. I live in Arizona and we have lots of pomegranate bushes that produce beautiful red fruit yearly. I make pomegranate jelly each year for Christmas presents. To get the juice easily, I place the pomegranate seeds in a gallon plastic bag and seal it shut. Then I roll it with my rolling pin. When only the seeds and white membrane are visible, I cut one tiny corner of the bag and pour the juice out and throw the bag away. If you refrigerate this juice for a few hours, a white reside will settle to the bottom of the container. I then pour off the beautiful red juice, discard the murky white liquid and make my jelly. I do put my jars in a boiling water bath for 10 minutes after filling the jars. They keep for a year. Delicious and beautiful.

    Reply

Önemli:Bloguma bıraktığınız yorum, tarafımdan onaylandıktan sonra yayımlanacaktır. Yorum bıraktığınız yazı ne kadar eski olursa olsun, yorumunuzu gözden kaçırmam mümkün değildir. Yorumunuz soru içeriyorsa; yanıt verebilmek için yazıyı incelemem gerekebileceği için yayımlanması biraz gecikebilir. Sorunuzu sormadan önce lütfen aynı veya benzer bir sorunun daha önce sorulup sormadığını önceki yorumları tarayarak emin olunuz.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

MY COOKBOOK

The Artful Baker

Amazon // Kindle // iBooks // IndieBound
Amazon UK // Amazon CA // Amazon AU
"In addition to being a skillfull technician of his trade, Cenk is an artist of exquisite taste, and an excellent and informative writer. Cenk is one of the most original authors whose work I have ever encountered." ⎯ROSE LEVY BERANBAUM

"Some books are beautiful, some are useful and the rare ones are both. The Artful Baker is a rare book from a rare talent. Cenk is a gifted storyteller, an extraordinary pastry chef, and a man with a remarkable eye–his images make you dream." ⎯DORIE GREENSPAN

"A beautiful collection of classic and exotic desserts, The Artful Baker will entice you into the kitchen with spectacular photographs and clear instructions." ⎯DAVID LEBOVITZ

"The Artful Baker presents clearly written recipes, easy to master techniques, strikingly beautiful presentations, and exquisite flavor. In other words, this book has it all." ⎯NICK MALGIERI

NEW FALL COOKBOOKS

New Fall 2021 Cookbooks

STAY CONNECTED

Instagram // YouTube // RSS
Facebook // Twitter // Pinterest

MY COOKBOOK COLLECTION

My Cookbook Collection

FOOD PHOTOGRAPHY EQUIPMENT

My Photography Gear

ESSENTIAL BAKING TOOLS

Essential Baking Tools Every Baker Should Have

Footer

BEST OF CAFE FERNANDO

Caramel Beurre Sale Sandwich Cookies

Deeply Appley Apple Cake

Sour Cherry & Almond Upside-Down Cake From The Artful Baker

Apricot Bars

Strawberry, White Chocolate and Yogurt Tart

Tahini and Leblebi Swirl Brownies

COPYRIGHT © 2023 · Cenk Sönmezsoy · Privacy Policy