Pomegranate seeds are simmered over low heat with sugar and lemon juice until thickened to make this sweet-and-sour Jordanian pomegranate jam. Served alongside cheese at breakfast, it also stands out for its deep red color.
Put the pomegranate seeds in a saucepan and lightly crush them.
Add the sugar and lemon juice to the crushed pomegranate seeds and simmer over low heat for 20 minutes, stirring occasionally.
While still hot, spoon the thickened jam into sterilized jars and close the lids.
Stir the jam often as it boils to prevent it from sticking to the bottom of the pan; it thickens quickly.
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