Pomegranate jam is an exquisite delicacy that every housewife can easily prepare. A delicacy for true gourmets, cooked according to one of the simple recipes, will brighten up an evening tea party or gatherings with friends.

Seed pomegranate jam

Useful properties of pomegranate jam

Early spring and autumn-winter period are accompanied by viral and respiratory diseases. Pomegranate delicacy with regular use strengthens the immune system, increases resistance to disease. Other useful properties:

  • restoration of the normal functioning of the cardiovascular system;
  • pressure normalization;
  • increased hemoglobin levels;
  • normalization of hormone levels.

Pomegranate better than other berries has a preventive effect, preventing the appearance of atherosclerosis. It contains a large amount of vitamins, trace elements and amino acids. Pomegranate jam also lowers blood sugar levels.

Regular consumption of jam from this berry significantly reduces the risk of cancer. Also, fruit juice slows down the growth and development of cancer cells. Pomegranate dessert prevents hair loss, minimizes oxygen starvation. Pomegranate jam can be prepared according to the recipe with a photo step by step.

Seed pomegranate jam recipes

Below is one of the most popular and simple pomegranate jam recipes. It is made only from ripe and red fruits. Ingredients:

  • pomegranate juice – 3 tbsp.;
  • sugar – 3 Art .;
  • pomegranate seeds – 1 tbsp.;
  • lemon juice – 1 tbsp. l.

For cooking, choose a small enameled pan. Pour pomegranate juice and pour sugar. Put the pan on the fire (slow or medium). Cook for half an hour, constantly stirring the jam.

Important! If you do not stir, then the syrup will turn out to be unevenly thick, with lumps. The mass will begin to stick to the walls.

The saucepan is removed from the heat and allowed to cool. Repeat the above procedure twice, after each time the composition must be well cooled. So pomegranate jam will turn out thick, and the taste will be richer. After that, they put it on fire again, pour lemon juice and pour pomegranate seeds. Boil for another 20 minutes, and then pour into jars.

Pomegranate jam recipe. Nar murebbesinin hazirlanmasi

With apples

This option is prepared for the winter. To make pomegranate jam with apples, you will need:

  • apples – 800 g;
  • pomegranate juice – 1 pc.;
  • sugar – 450 g;
  • water – 150 ml;
  • jelly mix – 2 tbsp. l.;
  • vanillin – 1 pinch.

Cut apples with peel into cubes. It is better not to buy juice in the store, but to squeeze it out of one pomegranate. Apples are poured into an enamel bowl, sugar and jelly mixture are poured on top. Freshly squeezed pomegranate juice is poured into the total mass, then water is added.

Vanillin is added to the jam at will; for lovers of spices, it can be replaced with cinnamon. The pan is put on a slow fire, after 10 minutes they make it medium. Bring the contents to a boil and cook for half an hour. The delicacy is poured into jars (previously sterilized), rolled up with lids and cooled. Such a dessert is stored in a cellar or refrigerator.

With lemon

Pomegranate jam with lemon differs in sourness from the classic ruby ​​sweetness. You will need:

  • pomegranate – 3 pc.;
  • sugar – 100 g;
  • lemon – ½ pc.;
  • pomegranate juice – ½ pc.;
  • pepper – a pinch.
Important! A pinch of chili pepper is a must as it adds a touch of spiciness to the taste. When stirring, use only a wooden spoon and stainless steel utensils.

The pomegranate is cleaned, the grains are placed in an enamel pan. Pour sugar, pepper and pomegranate juice on top. The pan is placed on the stove and set to medium heat. The jam should boil for 20 minutes. Remove from heat, add lemon juice and set aside.

The finished sweet dessert is laid out in jars and put in the refrigerator, basement, cellar – in any cool place. A recipe with a photo will allow you to make pomegranate jam step by step.

Seed pomegranate jam

With feijoa

Unusual feijoa adds a touch of pineapple and strawberry to the dessert. A delicious dessert is especially useful for sweet teeth with low hemoglobin. To make pomegranate jam with feijoa you will need:

  • feijoa – 500 g;
  • pomegranate – 2 pc.;
  • sugar – 1 kg;
  • water – 100 ml.

Feijoas are washed, tails are cut off and passed through a meat grinder. You can use a blender to grind. Peel, film, take out grains from pomegranate fruits. Bring water to a boil in a stainless steel bowl, gradually add sugar, cook for 5-6 minutes.

Chopped feijoa and pomegranate seeds are added to the pan. The jam is boiled over medium heat, constantly stirred for 20 minutes after boiling. Cool and arrange in sterilized jars.

With rowan

A natural remedy for flu and colds is pomegranate jam with rowan berries. The delicacy turns out to be useful and very tasty. For cooking, you will need the following components:

  • rowan berries – 500 g;
  • pomegranate – 2 pc.;
  • water – 500 ml;
  • lemon – ½ pc.;
  • sugar – 700 g;
  • pomegranate juice – ½ tbsp.
Important! You need to collect rowan berries after the first frost. If they are plucked before, then they are put in the freezer for several days and then soaked for a day in water.

Pomegranate fruits are peeled. Remove the film and take out the grains. Sugar, pomegranate juice are dissolved in water and put on fire. The syrup is boiled for 7 minutes. Add pomegranate, rowan berries and cook for 5-7 minutes over medium heat. The mass is removed from the fire and allowed to brew for 10-11 hours.

Put on fire and wait for boiling, cook for 5 minutes. Squeeze out the lemon juice and mix well with a wooden spatula. Remove from heat and let cool, then put into jars.

With raspberries

The rich berry aroma of pomegranate jam with raspberries is complemented by a pleasant sweetness. To add a touch of variety, you can add thyme. For cooking you will need:

  • raspberries – 100 g;
  • pomegranate – 2 pc.;
  • sugar – 0,5 kg;
  • water – 1;
  • lemon – ½ pc.;
  • Thyme – 2 sprigs.

The pomegranate is prepared, the peel and film are removed. Grains are carefully removed and poured into a bowl. Pour water with sugar into an enamel pan, stir and put on fire until it boils. Without removing from heat, pomegranate seeds, thyme and raspberries are added to the pan.

The fire is reduced to a minimum, boiled for about half an hour. Squeeze the lemon juice, mix with a wooden spatula and remove from heat. After cooling, you can decompose into jars.

Seed pomegranate jam

with quince

Pomegranate quince jam comes from Greek cuisine. The aroma and taste of fruit is preserved even after blockage for the winter. Ideal for tea drinking with pancakes or pancakes. Cooking Ingredients:

  • quince – 6 pcs.;
  • lemon juice – 2 st. l .;
  • pomegranate – 1 pc.;
  • sugar – 2 ½ tbsp.;
  • fragrant geranium – 3 leaves.

The quince is cleaned, washed and the core is removed. Cut into small pieces. Spread in a bowl, pour half the lemon juice and enough water to cover the chopped quince. The pomegranate is cut and the grains are separated. Pomegranate juice and seeds are put into a saucepan. Quince is added there, decant the water. Sprinkle sugar and lemon juice. Place the pot over medium heat and simmer for 20 minutes.

Geranium is added to the mass and boiled until the quince becomes soft. The fire is increased and boiled until very soft, so that the syrup becomes thick, about 15 minutes. Remove from fire and let cool. Geranium leaves are pulled out and jam is poured into jars.

With walnut

Original taste, tart aroma and a lot of vitamins – this is pomegranate jam with walnuts. Prepare these ingredients:

  • pomegranate – 3 pc.;
  • sugar – 750 g;
  • chopped walnuts – 1 tbsp.;
  • vanillin – a pinch.

Pomegranates are peeled and filmed, grains are taken out. The fifth part is laid out in a bowl, the juice is squeezed out of the rest. Sugar is added to it and boiled after boiling for 20-25 minutes. Walnuts, grains and vanillin are poured into the syrup.

Jam is mixed, allowed to boil and removed from heat. After the mass has cooled, it can be poured into jars.

Seedless pomegranate jam recipe step by step

Not everyone likes stoned jam, so this special recipe is perfect for them. Prepare in advance:

  • pomegranate seeds – 650 g;
  • sugar – 200 g;
  • pomegranate juice – 100 ml;
  • lemon juice 1.

Step by step preparation will help to avoid mistakes. Instead of an enamel pan, you can use any stainless steel utensils.

  1. Grains, half of the sugar are poured into an enameled pan.
  2. Pour pomegranate and lemon juice.
  3. The stove is put on medium heat and boiled for 20 minutes after boiling.
  4. The resulting mass is ground through a sieve, the bones are squeezed through 3 layers of gauze.
  5. Already pitted, put the jam on medium heat, add the remaining sugar and cook for 15-20 minutes after boiling.

Ready jam is laid out in jars.

Terms and conditions of storage

Unrolled pomegranate jam is stored only in the refrigerator for no more than 2 months. The jars are stored in the cellar, refrigerator, basement or any dark and cool place without direct sunlight.

Before unfolding, the jars are sterilized and rolled up with lids that do not rust. Stored in jars for over a year.

Conclusion

Pomegranate jam is an amazing delicacy, rich in useful properties, containing a large amount of vitamins in one jar. It helps fight diseases, is a preventive measure, and any housewife can cook it.

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