A traditional jam prepared with the sweet-sour balance of pomegranate seeds, preserving their grainy texture. With its deep color and characteristic aroma, it adds a different flavor to breakfast tables.
Break open the pomegranates and separate the seeds in water, cleaning off the membrane pieces and straining.
Combine the pomegranate seeds and sugar in a pot and cook slowly over low heat, keeping the seeds intact.
When the syrup thickens, add the lemon juice and cook for a few more minutes. Important: if a drop on a plate leaves a trace, the consistency is ready.
Fill sterilized jars with the boiling jam and seal, turn upside down to cool, and store in a cool, dark place.
Important: When cooking the pomegranate seeds with sugar, make sure no bits of peel remain; they should be cooked over low heat so the seeds don't fall apart. Contains no flour, milk, or egg; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool place.
If you pick over the pomegranate seeds in water, the membranes separate more easily and the seeds get cleaned without being crushed.
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