A wintry jam – perfect also as a small homemade Christmas present…
- 4 medium to large pomegranates
- 2-3 oranges
- 1 lemon
- 125ml orange juice
- preserving sugar ratio 1:3 (for the amount of fruit you measure)
The easiest way to prepare a pomegranate is to cut it in half, hold it over a bowl and use a spoon to tap its outside, so that the seeds fall into the bowl. Better wear dark clothes though since this also results in a bit of pomegranate juice splattering all over your kitchen.
Prepare all four pomegranates accordingly and put the seeds in a pot but keep the seeds of about half a pomegranate aside to use later. Add the zests of one orange to the pot and of a second orange to the pomegranate seeds you put aside. Peel and fillet the oranges and add them to the pot, together with the juice of one lemon and the orange juice.
Weigh all the ingredients you have in the pot now to determine the amount of preserving sugar you will need – in our case we ended up with 1,5kg of fruits and juice and added 0,5kg sugar.
Put the pot on the stove and let the fruits simmer for at least 30 minutes on a medium heat. Since the seeds do not dissolve very well, we chose to puree the fruits and strain them to have a smooth jam. But since we also like the look and the texture of some whole seeds in the jam we at this point added the seeds and orange zests we kept aside in the beginning. Let the jam come to a boil once more and fill it into small glasses while still hot.