Traditional preserves made with the tart-sweet balance of pomegranate seeds while keeping their whole, jewel-like texture. Their deep color and distinctive aroma add something special to the breakfast table.
Break open the pomegranates and loosen the seeds in water. Remove the pieces of membrane and drain.
Combine the pomegranate seeds and sugar in a saucepan. Cook slowly over low heat, taking care to keep the seeds whole.
Once the syrup thickens, add the lemon juice and cook for a few more minutes. To check the consistency, drip a little onto a plate; it is ready if the line holds.
Fill sterilized jars with the boiling preserves and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
Important: Make sure no pieces of peel remain among the pomegranate seeds. Cook them gently over low heat so they do not break apart. This recipe contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling preserves and store in a cool place.
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