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.
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).
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.
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.
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.
- Chill a small plate for testing the consistency of the jam later on.
- 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.
- 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.
- Skim off the pink foam as necessary.
- 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).
- Fill your sterilized jars with the jam and store it in your refrigerator.
This post and that jam are seriously gorgeous!
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!
I use the juice and everybody likes it
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!
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.
a.k.a. The Hungry Mouse
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.
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?
New York's Delight
I love the serving dish you the POM perserve in, where can I find ones like it?
You change it from the yummy to artwork.:)
Wow, that’s very beautifully dramatic! I certainly wouldn’t be eating with a white shirt, heh heh 🙂
I live in one of those places where pomegranates are scarce and expensive! That looks so gorgeous…what color!
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.
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
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
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
Pomegranate are such an inspiratiove fruit!!!!
Have you ever had Pomegranate juice?? just awesome, you have to try it… i’ll try your Jelly 😛
I’m another Turkish reader from Scotland. A pomegranate costs £2 here. Literally ten times more expensive than it is in Turkey.
That’s the cutest-looking jam I’ve ever seen!
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!
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.
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?
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!
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!
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.
it looks sooo yummy!
Mediterranean Turkish Cook
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.
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!
Susan from Food Blogga
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.
My Taste Heaven
wow…..it looks absolutely yummy!
I would never think that the pomegranate jam tastes so good !
I’m gonna try it immediately, thanks for sharing !
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.
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!
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.
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!
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.
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!
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
Hi Cenk, here is the English translation of the Arabian Nights, see p. 96 and beyond for description of the dish:
Another Tale that has some sumptuous food descriptions is The Porter and The Three Ladies of Baghdad:
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.
dee at sweet scarlett
hai there… can i link your site. anyway love the red colour of those pomegranate jam. u are so talented. i do really enjoyed!
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 🙂
New York Muhtari
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..
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.
This is the most beautiful looking jam I have ever seen, will have to get my hands on some pomegranate soon….
This jam looks super delicious! Thanks! Yum yum!
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.
Carmelo – You’re so lucky! Hope you like the recipe.
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!!!
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
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?
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.
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 🙁
I’m just wondering if this recipe will work with a sugar substatute such as Splenda (sucrulose)?
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!
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?
cookie marck – It is explained in the recipe section in detail.
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 🙂
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
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.
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.
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.
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 ?
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)?
This exactly happened to mine too…
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.
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.
1 more try !
Thank you! Thank you! I made it and it’s delicious.
Beautiful! I love pomegranates.
Excellent!!! I’ll try it soon!! 🙂 Thank you
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.
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.
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.
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.
I LOVE POMEGRANATES – In Canada these are also expensive but I don’t care ! Thanks for the good recipie.
PS Your blog is awesome !
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.
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.
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.
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…
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.
My favorite drink is freshly squeezed pomegranate juice,blended with freshly squeezed orange juice. It’s a very tasty energy drink.
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!!
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.
Amy – Thanks a lot for the tip!
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!
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)
have a whole tree of pomegranates in my backyard wish i could give everyone some. Cant wait to make jam. Calvinia, south africa.
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.
How long do you leave in the water bath to can it???
Rocky – I prefer to store it in the refrigerator.
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.
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….
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.
Beautiful and … interesting. Not a big fan of pomegranates,but this really appeal to me.
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!
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’.
Thanks so much for a recipe that works!!!! Tastes great!
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 🙂
I have frozen pomegranite in 40% sugar syrup, could you recommend the tweeks that I would need
Jen – I really can’t tell.
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.
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!
I followed you recipe exactly but my jam burnt. so sad, it is a labor of love. will try again.
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.
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.
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!
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.
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??
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.
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..
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.
why pomegranate seeds are added in pomegrante jam??
braje – For texture. You may omit them.
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.
just made your jam recipe..delicious..was blessed to get a big bag of pomegranates from the neighbor…
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
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.