Pomegranate jam with seeds is a tasty and healthy delicacy
A delicious pomegranate treat helps to resist diseases during the outbreak of viral infections in late autumn and in the spring and winter. The tart sweet-sour taste of the ripe fruit is preserved in the pomegranate jam, preserving its useful properties. The constant use of dessert in small portions will fill the body with missing vitamins and microelements.
Why is pomegranate jam useful?
Fresh fruit contains a large amount of B vitamins, potassium, vitamin C, and a lot of iron. Pomegranate juice is recommended for high blood pressure and anemia. Eating fresh fruits restores the immune system, helps in the prevention of cancer and atherosclerotic diseases. Useful properties are retained after heat treatment, but in smaller quantities. Sauces, jam, jams are prepared from fruits. Pomegranate jam is obtained with an unusual taste and aroma. Most often, a natural delicacy is found on the tables of the Caucasian region, places of natural growth of pomegranate. It is quite possible to acquire ripe fruits of good quality in other regions, especially during the harvest season..
Choosing products and dishes for jam
Fruits are taken only when ripe, without damage. On visual inspection, their skin is dark red, evenly colored. There should be no dents or dark spots. Solid to the touch.
Pomegranate juice must be natural. Better to cook it yourself. This will require twice as much fruit as in the recipe..
Using sugar in the form of sand, cubes or powder for cooking is at the discretion of the hostess. The advantage of powdered sugar is that it dissolves quickly in syrup..
Depending on the recipe, you may need lemon juice, which is also best squeezed out on your own..
You can diversify recipes for pomegranate jam with apples, quince, walnuts, lemon zest.
It is recommended to cook the jam in a low wide saucepan or bowl. Choose dishes enameled or stainless steel.
Use a wooden spoon to stir while cooking.
Depending on the recipe and preferences, pomegranate jam with or without seeds is prepared. After cooling, the seeds are soft, give a taste reminiscent of cherry.
So that the taste of the seeds is not felt, walnuts are added.
The jam cannot be overcooked, it is better not to cook it a little. Otherwise it will be dark and viscous like rubber glue. After hardening, the finished delicacy should resemble fresh honey in consistency..
Making pomegranate jam consists of several alternations of boiling over high heat and cooling the mass to room temperature naturally. This preserves transparency and color. With this method of cooking, vitamins are not destroyed so much and the syrup burns less..
The jam on the fire must be constantly stirred, otherwise uneven thickening will occur and lumps will appear.
Pomegranate jam with seeds
- natural pomegranate juice – 200 g,
- unpeeled pomegranates – 1 kg,
- lemons – 400 g,
- sugar -600 g,
- Separate the seeds from the skins and partitions. Put in a bowl.
- Squeeze the juice from the lemons, strain. Pour into a cup.
- Bring the natural juice to a boil in a saucepan.
- Add sugar and stir until completely dissolved over low heat.
- Remove the dishes from the heat and wait until they cool..
- Bring the syrup to a boil three times over high heat and cool.
- Add pomegranate berries and lemon juice to the liquid cooled to room temperature.
- Bring to a boil over high heat, reduce the flame and cook for another 12-15 minutes, stirring constantly. Cool down.
- Bring to a boil over high heat and cook until tender.
- Pour hot into prepared sterilized jars and close.
After cooling, the syrup turns into a thick jelly-like mass with a pleasant ruby color..
Seedless jam is prepared in a similar way, only the juice is squeezed out of the grains.