Pomegranate Jam

Pomegranate is an amazing fruit. Its properties and benefits are countless. It originates from Afghanistan and Iran, and it is wide spread in the Mediterranean regions.

There are several varieties which brings different sizes and shades of red grains.

Pomegranate was celebrated also by several ancient civilisations. For them, this special fruit had also several spiritual and traditional symbolism, mainly associated with fertility, righteousness, rebirth and knowledge.

Pomegranate has an unique flavour and you won’t help but to fall in love with this jam!

Pomegranate jam
  • Preparation: 15 Minutes
  • Cooking: 20 Minutes
  • Difficulty: Very easy
  • Servings: makes around 1,7 Kg
  • Cost: Medium


  • 2 l pomegranate juice
  • 50 g natural pectin powder
  • 600 g muscovado brown sugar
  • 2 lemoms (with edible peel)


    • – press the pomegranates with a hand press juicer;
    • – transfer the juice in a tall pan;
    • – in a separate bowl, mix together the sugar and the pectin powder;
    • – add the above mixture to the pomegranate juice and mix well;
    • – put the pan on the fire and bring to boil;
    • – cook for about 10 the minutes and mix well;
    • – remove for fire, add the juice of the lemons and soak the full squeezed citrus in the pan;
    • – put it back ion the fire, bring again to boil;
    • – cook for another 10 minutes;
    • – remove from the fire and pour the jam in sterilised jars, close the lids and put the jars upside down;
    • – don’t touch the jars until they will be completely cold;
    • – to verify if the jars sealed well, press on the lid: it should not click.

    n.b. This jam will result liquid when you pour it in the jars. Do not worry because the jam will thicken in the jars after 24 hours.


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