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Exquisite Pomegranate Jam: A Delightful Recipe to Try

Pomegranate jelly (also known as pomegranate jam, honey, and marmalade) is a highly refined preserve. Below is the detailed recipe to prepare this exquisite delicacy.

by BioGrow

The pomegranate jelly (also known as confiture, honey, or pomegranate marmalade), just like the liqueur, is an excellent way to preserve the fruits from our pomegranate cultivation during the autumn. To create this extraordinary preserve, we have decided to showcase the step-by-step process through an original photo timeline. From seed extraction to jelly canning, this article guides you in the correct method.

Now, let’s dive into this delicious recipe.

Seed Extraction from Pomegranates

Our pomegranate jelly recipe is straightforward to make. It all starts with extracting the seeds correctly to minimize processing time. Let’s see how to proceed, starting with the cutting technique.

The Cut

The cutting technique can be described as the “rosette cut”. Begin by cutting and removing the bottom of the pomegranate. Then, make an incision at the top without fully removing it (at least for now). Proceed to make longitudinal cuts along the circumference of the pomegranate, penetrating the tough skin. Finally, easily remove the top part, and the pomegranate will open like a rosette.

Seed Extraction

Pomegranate seeds ready for jam
Our fruits are now ready to be easily de-seeded for further processing into pomegranate jelly. During the extraction, be careful to avoid getting the thin white inner membrane (protective for the seeds) into the bowl. This membrane has a bitter taste and could affect the final flavor of the pomegranate marmalade. As seen in the photo above, our pomegranates are fully ripe with intense red seeds.
The harvest was delayed until mid-November due to abundant rainfall, resulting in some fruits splitting. However, this doesn’t compromise the quality in any way.
Now, let’s proceed with the different steps of our pomegranate jelly recipe.

The Pomegranate Jelly Recipe

For the pomegranate jelly recipe, we provide a standard dosage that you can use as a reference. The quantities used in the photo timeline are actually much higher since we had a large amount of pomegranates.
Single batch measurements for 5 jars:

  • 1 kg of pomegranate seeds, yielding approximately 500 ml of juice
  • 400 grams of sugar

Our recipe for 30 jars:

  • 6 kg of pomegranate seeds, yielding 3 liters of juice
  • 2.5 kg of sugar

Juice Extraction

The first step in making pomegranate jelly is juice extraction. This can be done in two ways: using a dedicated juicer/extractor, which automatically separates the juice from the arils (the white and hard seeds inside the fruit), or using a traditional potato masher.
This step is crucial, as the arils, as we have mentioned when discussing pomegranate cultivation and juice properties, are quite bitter. Therefore, they need to be separated from the red pulp to avoid making the jelly too bitter.

The Electric Juicer

Clearly, using an electric juicer significantly reduces processing time. However, the potato masher is also effective, albeit more time-consuming.
For our pomegranate jelly recipe, we used an electric juicer, which greatly facilitated the work due to the large quantity of seeds.
As shown in the photo below, the extracted juice is a beautiful deep red-purple color, very intense. The appearance is enticing, but let’s resist drinking it and set it aside for the pomegranate jelly. We can do it, right? :)
Using this electric juicer allows you to pass the pulp through a second time if you find it still too liquid, increasing the overall yield.

Cooking

Now, we are ready for the actual pomegranate jelly making. The process is straightforward: pour the extracted pomegranate juice into a non-stick pot, add the required amount of sugar, and put it on the stove.
Remember the sugar-to-juice ratio for making pomegranate jelly: 400 grams per 500 ml of juice.
Keep the heat low and the flame gentle; the mixture should not come to a boil. The cooking time can vary between 50 to 60 minutes.
Stir periodically and always check the flame intensity. As the minutes pass, the mixture will thicken and darken.
After the required time, you will have a beautiful dark-colored pomegranate jelly. Let it rest for a while, and then proceed to the next step.

The Plate Test

Pomegranate honey tasting on a small plate
After letting the pomegranate jelly rest (but not fully cool), to determine the right thickness, we will perform the “plate test”.
Simply take some jelly and place it on a small plate. Then, start tilting the plate.
If the jelly slides away easily, it means it is still liquid and needs further cooking.
If it adheres well to the plate, it means it is ready for canning.

Canning

Jar for pomegranate jam
Can the pomegranate jelly while it is still warm. If it has cooled too much during the testing phase, warm it up slightly.
For the preserves, we used small jars, the classic 120 ml size.
To transfer the jelly, we used a wide-mouth funnel designed specifically for transferring preserves. Although it may seem oversized in the photo, it fits the jar very well.

Vacuum Sealing

Vacuum-sealed jars of pomegranate jelly
The final step in the pomegranate jelly recipe is vacuum sealing. To achieve this, simply turn the jars upside down for 8 hours.
Alternatively, you can sterilize the jars by boiling them for about 20 minutes. We recommend the first option.
Pomegranate jelly can be stored for a long time. Even after many months, it remains as good as the first day.
The yield, considering the amount of pomegranates used, is not significant. As mentioned earlier, we used 6 kg of de-seeded pomegranates to obtain 30 120 ml jars.
However, the taste and satisfaction make the effort worth it, we assure you!

Using “Pomegranate Marmalade”

Pomegranate jelly in a jar

Pomegranate honey

Pomegranate jelly, also known as “pomegranate marmalade”, has special uses in the kitchen.
It pairs beautifully with appetizers, whether with fresh vegetables or cheeses, adding a precious touch to dishes for a special evening.
Of course, it can be used as a regular marmalade, spread on bread, toast, or as a filling for tarts.

Further Reading

  • PubMed – “Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam”. This study investigates the impact of different gelling agents on the properties of pomegranate jam.
  • PubMed – “Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice ‘Mollar de Elche'”. This research explores the use of pomegranate juice in jelly candies and its acceptance among consumers.
  • ResearchGate – “The Role of a Pseudo-Response Regulator Gene in Life Cycle Adaptation and Domestication of Beet”. This study investigates the role of a specific gene in the life cycle adaptation and domestication of beet, which could have implications for other fruits and jellies.

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