Delicious recipe for pomegranate jam. Pomegranate jam with grapefruit Getting ready to make pomegranate jam

Salads
08.05.2021

Housewives prepare delicious jam from almost any fruit, berries and even vegetables. In winter, this sweet treat helps to fill the deficiency of many vitamins. It can also be served with tea or used to make pies. In our article we will tell you about how to cook delicious in arenier from pomegranate. We offer several recipes for this unusual delicacy to choose from.

The benefits of pomegranate jam

With the beginning of the autumn-winter period, it is time for oranges, tangerines, persimmons and pomegranates. Fruit or Berry? What is this fruit? According to botanists, pomegranate is a berry enclosed in a dense shell, which turns dark red as it ripens.

The fruits of the pomegranate tree have unique beneficial properties:

  • contribute to the improvement of the cardiovascular system, normalize blood pressure;
  • reduce the amount of sugar in the blood;
  • increase hemoglobin;
  • are effective prevention of atherosclerosis and the formation of malignant tumors;
  • restore hormonal balance in the body;
  • are a source of vitamins and amino acids important for the body (there are 15 of them in total).

How to make pomegranate jam?

Introducing one of the most simple recipes sweet treats. It is prepared from sweet and juicy pomegranate. Fruit or berry - this has been debated for many years. As a result, scientists came to the conclusion that pomegranate is a berry, under the skin of which there are many juicy sweet and sour grains with seeds inside.

The jam should be made from ripe dark red fruits. The sequence of actions will be as follows:

  1. Pour 3 cups of pomegranate juice into an enamel pot. Cover it with the same amount of sugar.
  2. Place the saucepan over medium heat. Boil the juice with sugar with constant stirring for 30 minutes. Remove the pan from the heat and cool the jam.
  3. Repeat the same steps two more times. Each time you need to cool the jam well, then it will turn out thicker.
  4. Add a glass of pomegranate seeds and a tablespoon last. lemon juice... Cook the jam for another 20 minutes, then spread it over glass jars... In total, 1250 ml of a sweet treat should be obtained.

Seedless Jam Recipe

For people who do not like whole pomegranate seeds in jam, the following way of making it is suitable. The sequence of actions in this case will be as follows:

  1. Pour 650 g of grains, 100 g of sugar into a saucepan, pour 100 ml of pomegranate juice. Add the juice of a whole lemon.
  2. Put the saucepan on the stove and cook the berries over medium heat for 20 minutes.
  3. Rub soft grains through a sieve with a clean saucepan underneath. The bones can be folded into a separate plate, and then squeezed again through several layers of gauze. Add another 100 g of sugar and continue cooking the pomegranate jam for 15 minutes.
  4. Arrange the finished delicacy in sterilized jars and cover with lids. Store the jam in the refrigerator until spring. This jam can be served with toast, pancakes or cheesecakes for breakfast.

Delicious jam with walnuts and pomegranate

This healthy delicacy has an original taste and a high vitamin content. You can make pomegranate jam with walnuts in the following sequence:

  1. Take 3 ripe pomegranates. Peel them and disassemble them into grains. The amount of finished mass will depend on the size of the fruit.
  2. Set aside a fifth of the grains, and squeeze the juice out of the remaining with the help of a juicer.
  3. Cook sugar syrup... To do this, you need to take 500 ml of pomegranate juice and 750 g of sugar. In an enamel saucepan, the syrup is brought to a boil and cooked uncovered for another 25 minutes.
  4. A glass of crushed (not flour) walnuts, pomegranate grains, vanillin are added to the finished syrup.
  5. The jam is mixed well again and poured into sterilized jars.

Jam from pomegranate and apples

Jam can be prepared not only in summer but also in winter. Jams from orange, pumpkin, tangerines, lemon are no less tasty and healthy than from berries and seasonal fruits.

Pomegranate and apple jam is prepared in the following sequence:

  1. Peel the apples (0.8 kg) and cut them into small cubes directly with the peel.
  2. Using a juicer, squeeze the juice from 1 pomegranate.
  3. Place apples in an enamel pot and cover with sugar (450 g).
  4. Add dry jelly mixture (2 tablespoons).
  5. Pour into a saucepan with apples and water (150 ml).
  6. Add vanillin if desired.
  7. Place the saucepan over medium heat, bring to a boil and continue cooking for 5 minutes.
  8. Remove the pot from the stove. Use a hand blender to puree the apples.
  9. Put the saucepan on the fire again, bring to a boil and cook for 30 minutes.
  10. Arrange the thick apple-pomegranate jam in sterilized jars, roll up the lids and cool. Keep refrigerated.

Pomegranate jam is a type of dessert prepared for the winter. They process fruits with and without grains. Combine with apples, rowan, quince. To enhance the taste and smell, the jam recipe includes nuts or citrus crops. The output is not only tasty, but also healthy product.

The bones in the dessert are soft, with a pleasant tart taste.

Why is pomegranate jam useful?

Fresh pomegranate fruits are rich in substances useful to humans. After heat treatment, their concentration decreases slightly, but the main elements remain, for which the culture is so valued. Pomegranate Jam contains:

  • glutamic acid and about 14 other types of amino acids;
  • fatty acids, stearic acid is of particular value;
  • vitamins of group B and C (ascorbic acid);
  • iron, calcium and phosphorus.

Important! If the jam is with grains, the seeds contain tannins that are useful for dysbiosis accompanied by diarrhea.

The use of pomegranate jam is indicated for people with low hemoglobin. Iron in the composition of the product is involved in hematopoiesis and increases the level of red cells (erythrocytes) in the blood. Pomegranate dessert benefits the human body:

  • strengthens the immune system;
  • restores hormones;
  • has anti-inflammatory and antibacterial effects;
  • has a diuretic effect, eliminates edema, improves the functioning of the urinary system;
  • normalizes intestinal microflora, stimulates appetite;
  • has a beneficial effect on the state of blood vessels, prevents the appearance of cholesterol plaques.

Attention! Pomegranate jam inhibits the aging process, removes toxins and toxins from the body.

Secrets of making pomegranate jam

Pomegranate jam will be delicious if ripe fruits of good quality are selected for processing. Several recommendations for choosing fruits:

  • choose large specimens with a uniform color, if the color is pale - the fruit is not ripe;
  • the peel should be dry, but not very dry. The top layer is removed with a nail, if the structure is wet, the quality will not be high;
  • the rind should be thin and tight to the grains. A ripe pomegranate has ribbed areas and bulges, a flat surface is a sign of technical ripeness. For jam, such fruits are not taken;
  • when squeezed, the ripe fruit emits a characteristic crackle;
  • an important role in the choice is played by the state of the receptacle located in the upper part in the form of a crown. A ripe fruit has a dry core, edges open, curved, dark brown;
  • if there are green areas in the central part of the bowl, the pomegranate is picked unripe.

Examine the product tactilely. There should be no soft areas on the surface - this is a sign of rotting of the inside.


Choose a product without mechanical damage and dark spots on the peel

The recipes provide for the use of not only grains, but also juice. You can buy it or make it yourself, the second option is more preferable. Here are some tips on how best to do this:

  1. The fruit is washed, wiped dry with a napkin.
  2. Placed on a cutting board, cut the peel in the middle in a circle.
  3. The halves are divided over the cup, unbend, slightly kneading the edges.
  4. Knocking on the back of the peel, pour the grains into a bowl, they lag well behind the pulp. If fragments of partitions got along with the seeds, they are thrown away.
  5. Pour the workpiece into a freezing bag, since it has a denser and stronger structure, but you can also use packing.
  6. Let the air out, close, put on a hard flat surface, distribute the seeds evenly and begin to roll them with a rolling pin.

The resulting juice is poured into a bowl, rolled over the surface several times so that the shells of all the grains burst. Thus, you can extract the content from the fruit with minimal loss, and make the base necessary for pomegranate jam.

The jam is boiled in a wide double-bottomed bowl or in an enamel bowl.

Important! For preservation, use whole jars without chips, sterilized together with the lids.

The classic recipe for pomegranate jam

Any jam does not require strict adherence to proportions, pomegranate is no exception. The amount of sugar depends on your taste preference. If the recipe is processed with seeds, you can put a lot of grains in the juice if you want. The approximate amount of pomegranate juice obtained from one standard size fruit is about 60 ml.

A set of ingredients for jam:

  • juice - 200 ml;
  • fruits - 4 pcs.;
  • sugar - 300 g

Technology for making pomegranate jam:

  1. The juice is mixed with sugar in a wide bowl.
  2. They put on the stove at the maximum mode. As soon as the mixture boils, the temperature is reduced.
  3. The syrup is boiled, before it darkens and thickens, be sure to remove the foam from the surface.
  4. Pour pomegranate seeds, turn off the fire, after boiling, insist within a day.
  5. The next day, the workpiece is boiled for 25-30 minutes.

The jam is poured into jars, rolled up.

Advice! After packaging the jam in containers, they are insulated for 24 hours.

Pomegranate Seed Jam Recipe

The composition of the preparation is designed for 8 fruits, half of them will be used for juice, the rest for adding to the syrup. According to the recipe, 600 g of sugar will be needed for this amount of fruit.


Pomegranate jam has a rich ruby ​​color and a pleasant aroma

Dessert cooking sequence:

  1. In half of the fruits, the grains are separated from the peel and films.
  2. The liquid is put on a fire, sugar is dissolved in it, boiled for 5 minutes, the stove is turned off, the syrup is left for a day.
  3. The next day, the procedure is repeated, after cooling, the consistency will become thicker.
  4. On the third day, grains from the second portion of pomegranates are poured into the boiling liquid.
  5. Cook for 15 minutes, remove from heat, allow to cool completely.
  6. Secondary heat treatment lasts 20 minutes.

Boiling pomegranate dessert is packed in containers and closed. It is not necessary to insulate the product.

Seedless pomegranate jam

Dessert proportions: 1 kg of grains will require the same amount of sugar.

Processing is carried out according to the following technology:

  1. The seeds are placed in a wide bowl and 200 g of sugar are added.
  2. Lightly crush the mass with a wooden rolling pin.
  3. Put on a small fire, stir constantly until the raw material boils.
  4. Withstand 5 minutes, the oven is turned off.
  5. When the mass cools down, it is carefully pressed.
  6. Place in cheesecloth and wring out.
  7. Return the liquid to the stove, add the remaining sugar.

They make jam, constantly stirring, until the color darkens, here it is important not to overexpose the workpiece. The next stage is the canning process.

Pomegranate jam: recipe with lemon

Lemon adds a zesty citrus note. The composition of the workpiece:

  • pomegranate juice - 250 ml;
  • fruits - 4 pcs.;
  • sugar - 500 g;
  • lemon - 2 pcs.

Step by step preparation of pomegranate jam:

  1. Sugar is poured with juice, stirred and set aside for 20 minutes.
  2. Citruses are squeezed out.
  3. They put the liquid on the stove, bring it to a boil, turn off the gas.
  4. The workpiece cools down within 1.5 hours.
  5. Return to the heating device, when the mixture boils, add lemon and grains.
  6. Cook for 5 minutes, remove the heat, cool the workpiece within 4 hours.
  7. At the final stage, the mixture is boiled for 20 minutes.

Jam is packed in glass containers, insulated.

Pomegranate jam with rowan

Rowan is a late culture. Bitterness leaves the berries after the first frost, it is such a raw material that is suitable for pomegranate jam. If the collection was early, then before processing, the mountain ash is placed in the freezer for a day, and thawed in water.

Dessert composition:

  • grains from 2 pomegranates;
  • mountain ash - 0.5 kg;
  • sugar - 650 g;
  • water - 300 ml:
  • pomegranate juice - 300 ml.
  1. Boil the syrup from water, juice and sugar for 10 minutes.
  2. Grains and berries are added to it, the temperature is removed, the resulting foam is removed, and boiled for 10 minutes.
  3. Remove from the stove, insist 12 hours.
  4. Boil again for 10 minutes.

Pomegranate jam is laid out in containers, rolled up.

Feijoa Pomegranate Jam Recipe

The product will have a greenish tint and a strawberry flavor.

Components:

  • grains from 2 pomegranates;
  • pomegranate juice - 100 ml, can be replaced with the same amount of water if desired;
  • feijoa - 500 g;
  • sugar - 1 kg.

Jam technology:


Canned and put away for storage.

Fragrant pomegranate and raspberry jam

The ripening periods for crops are different, therefore, they take the berries of remontant varieties of raspberries with late fruiting.


Aromatic jam with a pleasant raspberry flavor is obtained from pomegranate and raspberry.

Dessert components:

  • sugar - 500 g;
  • thyme branches - 1-2 pcs.;
  • pomegranate - 2 pcs.;
  • raspberries - 300 g;
  • lemon - 1 pc.;
  • water - 200 ml.

Recipe sequence:

  1. Syrup is boiled, twigs of grass are added to it, after cooking they are removed from the workpiece.
  2. Grains are placed in a boiling liquid, boiled for 10 minutes.
  3. Add raspberries, keep the workpiece on low heat for another 7-10 minutes.
  4. Add lemon juice.

Packaged and corked.

Delicious pomegranate and walnut jam

Nutritious, healthy and very delicious dessert is obtained from the following components:

  • sugar - 700 g;
  • nuts (kernels) - 300 g;
  • grains from 3 pomegranates;
  • water or juice - 200 ml;
  • vanilla sugar - 5-10 g.

The sequence of jam technology:

  1. Make a syrup, boil for 5 minutes.
  2. Kernels walnut crushed.
  3. Combine all the components of the dessert, lower the temperature and cook the mass within 30 minutes.

Before finishing, add free proportion of vanilla sugar and preserve the jam.

Pomegranate and quince jam

A dessert is prepared from quince and pomegranate juice without seeds. Composition:

  • sugar - 650 g;
  • water - 150 ml;
  • quince - 0.5 kg;
  • juice - 300 ml.
  • lemon.

Jam recipe:

  1. Peel the quince, grate it or shape it into small pieces.
  2. Water is added to the workpiece and stewed for 35 minutes. until a homogeneous consistency.
  3. Pour sugar and pour out the juice, boil over low heat for 60 minutes.
  4. Add lemon juice.

They are laid out in banks and rolled up.

Apple Pomegranate Jam Recipe

In the recipe, apples and pomegranates are present in the same quantity (3 pcs.). Related components:

  • ginger - 50 g;
  • sugar - 600 g;
  • cinnamon.

Preparation:

  1. Apples with peel are cut and cored, molded into slices.
  2. Sprinkle the fruit with sugar in a bowl, the preparation costs about 4 hours.
  3. Apples with syrup are placed on the stove and boiled for 1 hour.
  4. Add ginger and cinnamon in free proportion, cook for 5 minutes.
  5. The grains are poured, kept at a low boil for 15 minutes.

Dessert is laid out in banks, insulated for a day.

Storage rules

There are no special recommendations for storing canned dessert. Banks are placed with the rest of the blanks for the winter in a pantry or basement. The jam is not prone to fermentation, so the storage temperature is irrelevant. The humidity should be low so that the metal covers do not rust. The shelf life of pomegranate dessert is 12-18 months.

Conclusion

Pomegranate jam turns out to be a viscous consistency, reminiscent of fresh honey in density. The color is ruby, intense, darker or lighter depending on the boiling time of the workpiece. The taste is slightly tart, with a pronounced pomegranate aroma.

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Pomegranate jam is quite useful considering that it contains 15 amino acids, which no other fruit can boast of. Most often, we are accustomed to eating pomegranates in the freshest form and pomegranate juice is very popular, but sometimes they make jam from them. And believe me, that it did not become less useful because of this.

Before you start making jam, you need to choose the right pomegranate. If you take them in your hand and hold them a little, they should seem heavy to you. If they seemed to you quite light, then, and most likely they have deteriorated a little due to improper storage and transportation.

How to choose a pomegranate for jam?

Always inspect the grenade carefully. The peel of a ripe fruit should have a pinkish color without all sorts of spots, and also differ in density, hardness and dryness. If the peel is perfectly even and smooth, then most likely the fruit is not yet fully ripe. If there are various damages or stains on the peel, then it is better not to buy this fruit.

Of course, many will say, why should they cook pomegranate jam? Firstly, pomegranates do not grow in our country, and secondly, they are sold all year round, and that it is better to eat them fresh. Everything is so, but the advantages of jam are as follows, firstly, it is a very tasty and healthy delicacy that is stored for a long time, unlike fresh fruit, and secondly, there is a period in the year when pomegranates are very cheap, and there is also vice versa, when they the price is simply cosmic.

The thing is that these fruits have different terms maturing in different countries... And the farther the country from which the fruits were brought, the more expensive their cost. As a rule, this is the winter season. So, jam can greatly save the family budget. We buy fruits at the lowest price of the year and make delicious preserves for the winter.

Getting ready to make pomegranate jam

Wash the pomegranate and chop up all the fruit. Take out all the seeds and remove them from the films. Now you still need freshly squeezed pomegranate juice. Of course, you can squeeze it out on your own, but you can also use a purchased one, of course, we look at the shelf life and naturalness of the product. If you squeeze the juice yourself for pomegranate jam at home, then use a juicer better, and then strain the resulting juice through a strainer and cheesecloth. This will help you to cleanse the juice well from the seeds that have made their way there, which will not be needed in the preparation of the jam.

Pour half a liter of juice into an enamel bowl (aluminum dishes can oxidize from pomegranate juice) and add 0.75kg of sugar there. Stir the juice until the sugar is completely dissolved, then put on a medium flame and after it boils, then reduce the flame to a minimum. Stir until the syrup is evenly thick, which can usually take about 20-30 minutes.

Add 1.5 cups of peeled and chopped walnuts to the resulting syrup, then a glass of pomegranate seeds and a small pinch of vanilla sugar. This will give your creation a unique taste. Stir the resulting jam and pour it into pre-sterilized jars. But if you are not going to preserve this pomegranate jam, then just cool it down before using.

An important point, the dishes should also be open when cooling. After this wonderful product has completely cooled down, you can enjoy it to the fullest by yourself and treat your relatives. It can be used as a simple jam, and as a filler for various baked goods. The impregnation for cake and pomegranate jam cakes will be very tasty. Bon Appetit!

It's cold outside, a fierce winter is raging, and you really want something unusual, sweet. Having looked through all my sweet preparations, I was terribly disappointed. Among them there was nothing that could please me with an unearthly taste. What to do? You just need to keep your hands up! After spending a little time on culinary sites, I still found the recipe I was looking for. Pomegranate jam with grapefruit is incredibly tasty, amazing jam... It took me fifteen minutes to cook. Of course, I did my bit by replacing pomegranate juice with whole fruits, since the fruit pits contain a lot of vitamins and microelements. I also want to emphasize that the taste of this yummy is simply delicious. Sugar makes these tart fruits quite sweet, while leaving a subtle hint of bitterness. This tasty and healthy jam will give you vigor, fill your body with strength and strengthen your immunity. If guests have come to you, and you want to surprise them with something unusual, such a dessert will be very useful. Let's prepare this vitamin treat as soon as possible. And I am sure that you will fall in love with her from the first spoonful.
Ingredients:
- half a grapefruit,
- half a pomegranate,
- 1 cup of sugar.



Gently remove the pomegranate berries.








Put them in a bucket.




Slice the grapefruit. If you are too critical of its bitterness, then peel the entire rind completely. Slice the fruit.




Lay it out to the grenade.




Add sugar.




Boil the pomegranate jam for 15 minutes, then transfer it to a jar, which you can tighten with a lid.












The pomegranate jam is ready! Help yourself!



Have you tried

Let's start with grapefruit. Peel off the zest carefully, being careful not to touch the white part. Cut it into thin strips like in the photo. For the jam, we only need one cup, the rest can be used in other recipes. Combine it with water in a small saucepan and bring to a boil over high heat. Reduce it to minimum and cook, covered, for about 15-20 minutes. Set aside.

  • Remove the pulp from the leftover grapefruit and chop it finely. Take care to remove any remaining membranes and bones. In the recipe, we only use three cups of pulp along with juices. If you do more, you can make a delicious salad.

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  • In a large saucepan, combine grapefruit pulp, cooked zest (right with water), and pomegranate juice. Bring to a simmer over high heat, then reduce and simmer for 5 minutes, stirring occasionally. Sift the pectin into the jam and stir until it dissolves. Increase heat and bring mixture to a steady boil, stirring constantly. Add sugar and stir until completely dissolved. Boil for a minute and remove from heat. Remove any foam that has formed.


  • Stir our jam for 5 to 8 minutes. This is to prevent the grapefruit peel from floating. Pour it into pre-sterilized jars, not reaching about 6-7 millimeters to the top, cover with lids. Pasteurize the finished jam in boiling water for 10 minutes and then roll up immediately.


  • Then place the jars on a towel, lids down, and refrigerate completely at room temperature. It is better to eat such jam after it has stood for at least a week. If any jars are not tightly closed, you need to put them in the refrigerator and store there for up to three weeks. The recipe is adapted from the English-language blog Simple bites. Many thanks to the author.