The pomegranate contains the main trace elements and vitamins necessary for the good functioning of the body. In addition, the pomegranate contains fifteen amino acids - no other fruit can boast of this anymore. Pomegranates are mostly consumed fresh; pomegranate juice is also popular. But besides this, you can make very healthy and tasty jam from it.
To make jam from pomegranate, first you need to get the right fruits. When choosing pomegranates, be sure to hold the fruit in your hand - it must be heavy enough. If the fruit is too soft to the touch, then it is likely that it has rotted, was frozen during storage or was beaten on the road.
Examine the fetus carefully. The peel of a ripe pomegranate should be firm, dry and firm, and have an even color. If the skin is too smooth, it is most likely not ripe yet. If it has stains or damage, it is better not to buy such a fruit.
Wash the grenades, cut them up. Take out the grains and peel them off. Now you need pomegranate juice. Of course, you can squeeze it out yourself, you can only use a purchased one. If you will squeeze juice for pomegranate jam at home, then use a juicer, and then strain the resulting juice through cheesecloth or a strainer. This will help clear any pits from your juice.
Pour half a liter of pomegranate juice into a saucepan and add 0.75 kg of sugar. It is preferable to use enameled dishes, since, for example, an aluminum saucepan can oxidize strongly from pomegranate juice.
Stir the contents of the saucepan until the sugar dissolves. Place the resulting syrup over medium heat, wait for it to boil, then reduce heat to low. Boil the syrup until you see the syrup thicken more or less. This takes approximately twenty minutes to half an hour. Keep in mind that the saucepan must remain open while the syrup is boiling.
Then add one and a half cups of crushed walnuts, a pinch of vanillin and a glass of pomegranate seeds to the syrup. Stir the pomegranate jam gently, then pour into sterilized jars.
If you are not going to preserve pomegranate jam, just let it cool. The dishes should also remain open when cooling down.
