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Recipe Pomegranate jam from of 21-10-2016 [Updated 08-08-2017]
Pomegranate jam is a real specialty, a preserve with a particular flavor to use this seasonal fruit with a thousand properties.
It is prepared using only the juice of this fruit, an operation that is carried out with a very common citrus fruit prize, in fact it will not be necessary to shell the pomegranate, which will save you a lot of time. To the juice obtained, you will only have to add sugar, lemon juice and small pieces of apple, a fruit rich in pectin that will make your jam thicken in a natural way (I had already told you about this trick when I posted the strawberry grape jam. remember?), and that's it.
Sure, the cooking times are a bit long, but the pomegranate jam it's really worth trying;)
How to make pomegranate jam
Cut the pomegranates in half and extract the juice with the help of a juicer.
Filter the juice obtained and put it in a thick-bottomed pot.
Once the apples have been washed and cut into cubes, dip them into the pan.
Then add the sugar, the juice and the lemon peel and mix.
Cook over medium heat, stirring occasionally with a wooden spoon, for about 1 hour.
As the foam forms, remove it with a sieve.
Then remove the pot from the heat and use an immersion blender to pass the jam.
Put the pot back on the heat and finish cooking. It will take another 40 minutes or so.
Check the consistency with the saucer test.
Meanwhile, sterilize the jars (here the guide on how to sterilize the jars).
Put the jam in the jars, close and turn them upside down.
Let it cool down completely.
The pomegranate jam is ready to be answered in the pantry.
There pomegranate jam it is prepared by combining the pomegranate with sugar, green apples and a little lemon juice which will be cooked on the fire. Then the jam must be closed in jars, to be enjoyed after a long period of rest. Here are the steps for the pomegranate jam.
- DIFFICULT & Agrave: LOW
- WINE: -
- DOSES: 10
- REGIONAL CUISINE: -
- TIME: 30 min of preparation 12h of rest 40 min of cooking
- LOW COST
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- Pomegranates 2 kg
- Sugar 500 g
- Green apples 2
- Lemon juice 60 ml
Divide the pomegranates in half, shell them and put the grains in a steel pot, then add the chopped apples, cover with sugar and leave to macerate overnight.
After the resting time, add a cup of water, lemon juice and cook for about 20 minutes over low heat
Remove from the heat and blend (or pass through a potato masher) all until you get a homogeneous mixture. Put it back on the heat and cook for another 20 minutes, stirring often and skimming from time to time
When the jam has reached the right consistency, pour it into sterilized jars. Close the jars hermetically, then turn them upside down for a few minutes before turning them over and letting them cool covered.
Write the date of preparation on the label and place the jars of pomegranate jam in a cool and dark place where they can be stored for up to 6 months.
Real Time Channel
Pomegranate liqueur is an easy recipe In autumn pomegranates abound and in my Father's garden and they are huge. The Pomegranate has very sweet grains, but they are not easy to taste because of the seeds. After reading many variations, I made this liqueur and found it delicious so I decided to share the recipe.
I want to immediately inform you that you must shell the fruit well avoiding the white skin that gives a bitter taste, there are many methods on how to open the fruit well on the internet.
With these doses we get about two liters of liqueur.
1 kg of pomegranate grains
1 liter of alcohol
1 lemon zest
450 g of sugar
1000 ml of water
Sweet, creamy, inviting: pomegranate jam is a joy for the mouth and the spirit, because it is prepared with genuine ingredients. Together with pomegranate, in fact, it is made with green apples, sugar and lemon juice, for a truly intriguing mix. With pomegranate you can also prepare a very tasty cocktail and garnish desserts.
How to make pomegranate jam
The pomegranate jam is prepared by combining the pomegranate with sugar, green apples and a little lemon juice that will be cooked on the fire, pay attention that the part of the water must evaporate well. Then the jam must be closed in jars, to be enjoyed after a long period of rest.
Here are the steps for pomegranate jam.
2 Kg Pomegranates
500 gr Sugar
6 ml Lemon juice
A sachet of pectin (optional)
Shell the pomegranates, then take the kernels and use a citrus squeezer to recover the juice from the kernels in a pot. Cut the apples into pieces and put them in the steel pot where there is the pomegranate juice, add and squeeze the lemon as well, then add the sugar.
Cook for about 20 minutes over low heat and as mentioned before, make sure there is a right bubble to evaporate the part of the water as much as possible.
Remove from heat and blend the apple pieces and juice until smooth. Put it back on the heat and cook for another 20 minutes, stirring often and skimming from time to time. Now, if the mixture is too liquid, add the pectin otherwise skip this point and move on.
When the jam has reached the right consistency, pour it into sterilized jars. Seal the jars tightly, then turn them upside down and let them cool.
Jars of pomegranate jam in a cool, dark place can be stored for up to 6 months
You can squeeze the pomegranate juice first and avoid overnight maceration. Cook with the lemon juice and zest, sugar and apples. After 30-40 minutes, blend the mixture with an immersion mixer, to make it creamier. Apple is very important for pomegranate jam because it is rich in pectin which will make your jam thicken naturally.
. What does this jam taste like?
Pomegranate jam has a strong and slightly sour flavor that goes well with cheeses.
. Is the apple essential?
The apple acts as a natural thickener because it is rich in pectin, therefore it cannot be omitted.
. Which pomegranates to choose?
It is good to use ripe pomegranates with fleshy and tasty grains.
. Why does foam form during cooking?
The foam is formed by the impurities of the fruit that emerge during cooking and it is good to eliminate it so as to make the jam more shiny and transparent.
. Tips for shelling the fruit
Remove the top cap, then divide the fruit in half. Beat the peel with the back of a spoon and collect the beans in a bowl.
|3 or 4 large pomegranates from which to obtain about 1.5 kg of shelled grains|
|350 g of sugar|
|the grated rind of a lemon|
|1 sachet of fruit pec or other thickener for jams|
Email the ingredients
Pomegranate jam, the recipe
There pomegranate jam it can be a great idea to get a taste of this fruit to those who have never tried it before. Pomegranate is a product of the land of many quality and benefits, therefore the jam made with this fruit is a perfect sweet cream to spread on bread or on rusks.
As for the others jams, it is important at the end of the preparation to put the cream into some sterilized jars which will retain the flavor of the recipe. Even for the pomegranate jam the procedure does not change, and after you get these fruits you can start preparing your dish! Don't forget to observe the video at the beginning to find out more tips on how to cook this one-of-a-kind recipe.
Remove the seeds from pomegranate, a process that may take some time so you have to arm yourself with patience, and then squeeze the rest of the fruit. You can use a mixer but another method is to use a large bowl, cut the pomegranates in half and crush them with one hand, while with the fingers of the other hand you extract the juice inside the pomegranate.
This way you will get the most of the pomegranate juice which is not very easy to have. Then mix it with the sugar in a large pot over medium heat. Stir frequently until just sugar does not dissolve, bring the flame to maximum power and continue cooking for about 30 minutes, checking from time to time. Remove the foam pink that forms on the surface if necessary.
At the end add the seeds of pomegranate and lemon juice and cook for another 10 minutes, then check the consistency of the mixture by taking a spoon and dropping it on a cold plate. If it is still fluid, continue cooking for another 5 minutes. Once fully cooked, fill the jars sterilized with jam and keep them in the refrigerator. The next morning you can already have breakfast with some excellent marmalade which can also be used as a snack and in many other tasty recipes!
Pomegranate Jam - Recipes
- 1 liter of pomegranate juice
- 500 grams of weighed rennet apples already cleaned
- 1 kg sugar
First of all, to prepare this tasty recipe the ingredients must first be selected: the pomegranates must be very ripe to give the right flavor to the jam. To open the fruit, simply make an incision along the entire surface of the pomegranate. Once the fruit has been opened, it must be shelled: the part we will use are the red seeds inside and we must pay particular attention to eliminate any trace of the yellowish film that covers them, with a rather bitter taste. Once the seeds have been shelled, they must be reduced to pulp: the pulp must have a consistency as homogeneous as possible. Subsequently it will also be filtered to eliminate solid residues and to do so we suggest using a flour sieve.
Once we have obtained the precious pomegranate juice, we will have to weigh it and then mix it, with the due proportions, with sugar. Dosing the latter correctly is essential for the success of the recipe: if you do not like excessively sweet compotes, the quantity can be reduced but not totally eliminated, because the sugar acts as a preservative and guarantees that the jam retains its good flavor. As long as possible. When you have obtained the mixture you will have to pour it into a saucepan and bring it to a boil. From that moment on, it will be left to cook over high heat for about 30 minutes.
The messy mom
cool and gloomy day: we stay at home, the cats don't move, but they play and bake.
when I bake bread or sweets the rooms are filled with perfumes, just a smile from my little girl and a bouquet of flowers, we wait for the pope who comes back from work and is home!
it is what I love to prepare most, baked goods: hands in the dough, the noise of the planetary machine that accompanies me in the kitchen, the little dwarf who helps me by spreading flour all over the place.
and then in the evening at the table, when we all stretch our hands over the warm bread, or the biscuits munched on the sofa. everyone appreciates it, even my daughter who is notoriously of difficult tastes.
So let's get busy today too, with these biscuits filled with very special jam, and maybe even a batch of quick pseudo tigelle, which I will present to you soon and which have become our daily bread.
the patience and the magic of natural leavening, the play of shapes, the scents that emanate from the door of my favorite appliance.
and, after the gift of gaia, a woman's love, my life has changed!
300 gr flour 00
200 gr butter
100 gr sugar
1 pinch of salt
1/2 teaspoon organic vanilla extract powder
Rigoni di Asiago organic pomegranate jam
in the mixer put the flour, sugar, vanilla, a pinch of salt and the cold butter into cubes.
knead until a homogeneous mixture is obtained.
form a ball with your hands, cover it with cling film and let it rest in the fridge for about an hour.
remove the film, divide the ball into two or three parts and roll out with a rolling pin on a surface, dusting lightly with flour if the mixture is sticky.
form the cake with a pastry ring and pierce the middle of the biscuits with a cookie cutter for the top.
spread the jam on the whole biscuit
and cover with the one with a hole in the center.
bake at about 180 & # 176 halfway through the oven, with the static function, for 10/12 minutes, until the edges are lightly browned.
leave to cool on a rack and sprinkle with icing sugar.
Shell the pomegranates and collect the grains in a Bowl, make sure that the beans are clean and without cuticles. Blend well the pomegranate in mixer until you have one puree homogeneous. I advise you to pass this cream to the sieve so as not to have the "bits".
Weigh the pomegranate cream and then put it in one pot, add the same weight in sugar and then add two peeled apples and the peel chopped (only if the apples are organic). Cook over low heat and bring to boiling, then continue on cooking for 30 minutes, stirring occasionally.
Pour the jam into the sterilized jars, close them, and then turn them upside down for half an hour. Let the jam cool and then keep it in food storage.