Comments on: Pomegranate Jam

By: Julia

Julia — Sun, 11 Apr 2010 19:03:09 +0000

Beautiful! I love pomegranates.

By: lapai

lapai — Tue, 17 Nov 2009 21:38:44 +0000

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

By: vrinda

vrinda — Tue, 17 Nov 2009 19:52:30 +0000

Thanks Cenk
1 more try !

By: Cenk

Cenk — Tue, 17 Nov 2009 18:40:27 +0000

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.

By: vrinda

vrinda — Tue, 17 Nov 2009 17:27:46 +0000

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.

By: Cenk

Cenk — Tue, 17 Nov 2009 11:32:57 +0000

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)?

By: vrinda

vrinda — Tue, 17 Nov 2009 02:51:42 +0000

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 ?

By: Ryma

Ryma — Fri, 13 Nov 2009 23:41:52 +0000

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.

By: james

james — Fri, 13 Nov 2009 17:19:53 +0000

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.

By: Cenk

Cenk — Sun, 01 Nov 2009 18:38:48 +0000

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.