Pomegranate jam
Greek30 minutes1 hourPomegranate jamDesserts
Ingridients
- 6 cups of pomegranate juice
- 2 red pomegranates, peeled
- 2 apples, chopped
- 3 cups of granulated sugar
- 1/2 lemon (its juice)
- Pomegranate seeds from 1 pomegranate
- 3 jars with lids (250 ml) (sterilised and warm)
Directions
Peel and cut the apples into small cubes. Put them in a pot together with the sugar and, over medium heat, let the sugar melt and the apple turn into mash. Then add the juice and some pomegranate seeds and mix. Bring to a boil and simmer for an additional 15 minutes, until lightly thickened. Add the lemon and boil for another 5 minutes. Carefully (using an oven mitt) fill the sterilised hot jars to the top (boil them in a pot over low heat for about 5-10 minutes) with the hot pomegranate jam. Seal the jars with their lids and turn them upside down until they cool. The jam is kept closed in its jar in a cool and shady place for several months. Once opened, it must be kept in the refrigerator.
