Small batch Pomegranate Jam
Posted by fourclankitchen on March 7, 2015
I have taken to making small batch jams (1 jar at a time) using frozen fruit and whatever fresh fruit I have left in the fridge at the end of the week. These taste better than the store bought stuff, have a fraction of the sugar and once made, will work on a piece of toast or a cracker as well as they work as a sauce or relish thrown over chicken. Also, you bypass the canning process. This pomegranate jam, which actually also contains an apple and an orange, would be a great replacement for pomegranate molasses in the Persian chicken stew, Fesenjan. So give it a try, all you need is a frozen bag of fruit and half an hour on a weekend.
1 lb bag of frozen pomegranate
3 strawberries (optional)
1/2 cup of sugar
1/4 cup of water (as needed)
Juice of 1/2 lemon or to taste (optional).
1. Cut and core an apple to small bite sized pieces (no need to peel).
2. Peel the orange part of the orange rind using a vegetable peeler and chop to little bits. Then peel and discard the while pith (too bitter) and chop the orange into bite sized pieces.
3. Halve the strawberries.
4. Now throw all of the fruit slog with the frozen pomegranate into a medium sized pot and cook uncovered on low heat for 15 min.
5. Now add the sugar and cook for another 20-30 min on low heat, stirring on and off till the consistency of the jam is to your liking. Do not walk away during this time or your jam could burn. Taste your jam and add the lemon juice if the jam tastes too sweet to you.
6. Blend the jam with a stick blender till you have the consistency you like. You may need to add the water at this stage.
7. Place in a mason jar and store in the fridge or freezer. I do not know how to can, but if you make a jar at a time, you don’t have to. The jam is great in the freezer for several months.