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The oriental pomegranate fruit is a real storehouse of nutrients and microelements. Its systematic use helps to restore strength, prevent the development of anemia and increase immunity. To always have a pomegranate on hand, you can make jam from it with the addition of different ingredients. Here's how to make a delicious pomegranate treat.
The benefits and calorie content of pomegranate jam
The calorie content of the dessert depends on the amount of sugar that was used during cooking and additional components. On average, it reaches 143 kcal per 100 g of product. What is the use of this delicacy?
The pomegranate peel has an astringent effect that does not disappear even during the cooking process. By consuming pomegranate jam, you can:
- strengthen immunity;
- improve the microflora of the small intestine;
- restore strength, replenish energy and vitamin-mineral balance;
- prevent the development of arrhythmias;
- stabilize the work of the heart;
- improve blood clotting;
- get rid of stomatitis.
How to choose and prepare a main product
Choose a pinkish garnet without any blemishes. The fruit with a perfectly even and smooth skin is not yet ripe, so it is better not to buy it.
Wash the fruits thoroughly, cut, pull out all the grains and peel them from the film. Squeeze the juice from the grains and pass it through a fine sieve or several layers of cheesecloth to remove the seeds. Pure pomegranate juice will be the main ingredient in the jam.
Ways and recipes for making jam
Consider the popular recipes for pomegranate jam.
Classic simple option
You will need 4 large pomegranates, 300 g of sugar and 200 ml of pomegranate juice.
Fill the sugar with juice and boil over low heat. As soon as it darkens, add the peeled pomegranate seeds there, stir. Insist the jam for an hour, then boil and boil for 25 minutes over low heat. Then pour into sterilized jars.
Put 1 kg of peeled pomegranate seeds, 1 kg of sugar in a saucepan, squeeze out the juice of two large lemons and pour over 200 ml of pomegranate juice. Boil for 15 minutes, stirring constantly, so that the sugar melts completely and the pulp begins to lag behind the grains. Pass the mass through a sieve and put on fire.
If you poured homemade juice, then add 250 g of sugar to the jam and boil it for 10 minutes. If store, then just cook the mass until thick. Then pour into clean jars, cool and refrigerate.
Clear 3 Large Pomegranates. Set aside a fifth of all the grains, squeeze fresh from the rest. Then add 750 g of sugar to it and boil for 20 minutes. Add the remaining pomegranate seeds and 250 g of walnut kernels, not very finely chopped, to the syrup. Cook for 20 minutes. Add some vanilla sugar before turning it off.
Wash 3 large apples, remove the core, cut into wedges, sprinkle with sugar and leave for a couple of hours. Peel the pomegranate. Boil the apples for 60 minutes on a low flame, then add pomegranate seeds, ginger and cinnamon to them, boil for another 30 minutes. Remove, cool to room temperature and arrange in jars.
Clean 3 grenades. Pour the grains into a saucepan, add 100 g of sugar, 125 ml of pomegranate juice and a little red pepper. Boil the mixture over low heat and simmer for another 20 minutes. Let cool to room temperature, then squeeze out the juice of half a large lemon and stir well. If the mixture is very thick, add a little water and stir. The jam is ready.
Peeled grains of 1 pomegranate mix with 950 g of feijoa and chop with a blender. Add 1 kg of sugar to the mass. Mix everything well. When the sugar is completely dissolved, stir the mixture well again. Pour the finished jam into clean jars, cover with tight lids and refrigerate.
With sweet raspberries
Make fresh from 2 pomegranates, dilute with water in a 1: 0.5 ratio. Bring to a boil and add 500 g of water. Mix the peeled grains of 2 pomegranates with 150 g of raspberries, pour over the syrup, bring to a boil and cook for half an hour over low heat. Shortly before turning off, squeeze out the juice of a medium lemon, put a sprig of thyme for 5 minutes, then remove. Pour the jam into jars.
Grate 1 kg of quince on a coarse grater, pour 200 ml of water and simmer over low heat for about 30 minutes. Then add 500 ml of pomegranate juice and 1.5 kg of sugar to a saucepan. Bring to a boil and cook for 1 hour. The jam must be constantly stirred, otherwise it will burn. Add the juice of half a lemon 5 minutes before removing from heat. Pour the finished jam into clean jars, cover with a blanket and leave to cool.
Peel 2 large pomegranates. In a saucepan, combine 500 ml of water, 700 g of sugar, 125 ml of pomegranate juice and boil the syrup. When it boils, boil for another 7 minutes. Add 500 g of mountain ash, pomegranate seeds and cook for a few minutes, stirring gradually. Put the jam for 10 hours in a secluded place, then boil again and boil for 5 minutes. You can add a little lemon juice if you like. Put the cooled jam in jars.
Rowan is best harvested after the first frost. If you picked the berries when it was warm outside, then put them in the freezer for several days, then soak them in cold water for 24 hours.
Storage rules for winter preparations
Winter pomegranate blanks should be stored in a cool, dark place. They are usable for up to a year after canning.
What can you cook and how to serve pomegranate jam
From ready-made pomegranate jam, you can make delicious homemade ice cream and sauce for meat dishes. Thick jam will be an excellent filling for unleavened pies.