Recipes

Pomegranate Preserves Recipe

4 minutes Cook
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The pomegranate is one of the most flavorful and unique fruits available to us. The tart, semi-sweet seeds are extremely delicious and the color they provide is quite simply stunning. It is no wonder then that if you are a fan of this fruit you would want to preserve them to last for much longer than their fresh shelf life allows.

The flavor of pomegranates is one that is unique, which is a topic you can explore further in this article. The goal of this preserve is to capture that flavor in order for it to be used in different applications.

Pomegranate preserves

What Makes A Good Preserve?

There are a few key qualities to a preserve we should be aware of before diving into this recipe. First and foremost is the fact that a preserve should have a jelly like texture, not too stiff and not too soft. The preserve should easily spread and should be something that does not leak or separate when used.

The flavor should be balanced and not drowned out by sweetness. When we make this preserve, we want some of the tartness of the pomegranate to remain in the final product. Many cooks add too much sugar to their jams and preserves, causing a product drowned out by one note of being too sweet.

Lastly, the preserve should retain the color of the fruit. Overcooking or even scorching a preserve can yield unwanted results and colors that are a negative on the appearance of the preserve. I will share hot to heat the preserve in order not to make this mistake.

The Ingredients

Pomegranate Juice

If fresh pomegranate juice is available for this recipe then that is ideal. But any 100% real pomegranate bottled juice is fine as well. As long as there is just pomegranate juice being used, this preserves recipe will turn out just fine.

Granulated Sugar

Granulated, white sugar is the sweetener we will be using in our preserve. This can be fun virtually in any grocery store and is the most common sugar to use out there.

Lemon Juice

Fresh squeezed lemon juice is preferred for optimal flavor but bottled juice will suffice.

Pectin

Standard pectin or fruit pectin is the stabilizer we will use to thicken and set our preserve.

Pomegranate Preserves: A Delicious Way To Eat This Fruit

You will find when eating this preserve that the tartness of the pomegranate just adds so much depth. Enjoyed on freshly baked bread, a topping for ice cream, or even as a sweetener in a frozen pomegranate margarita, this preserve is one that you will be coming back to time and time again. Easy to make and even easier to enjoy, be sure to try this recipe out the next time you find some pomegranates in your kitchen.

Pomegranate Preserves Recipe

ray-delucci
cooking time
4 minutes
total time
4 minutes

Equipment

  • Saucepan

  • Jars

Ingredients

  • 30 oz Pomegranate Juice

  • 2 oz Lemon Juice

  • 5 cups Granulated Sugar

  • 1 box (1.75 oz) Pectin

Instructions

1
If using fresh pomegranate, be sure to separate and clean the seeds from the white membrane before using. Once you have the seeds separated, heat in 2 tbsp of water to release the juice. Blend in a blender and strain to separate the sediment from the actual juice. If using bottled juice, then this step is not necessary.
2
Using a relatively deep saucepan to account for foaming, add Pomegranate Juice, Lemon Juice and Pectin to a saucepan while whisking and bring to a boil for 2 minutes.
3
Whisk in the sugar and boil for another 2 minutes.
4
Once the 2 minutes is up, take off the heat and portion into containers in which it will be stored in. (Small jars are the norm for a preserve.)
5
Allow to cool and then serve.
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About author
Ray Delucci is a chef and content creator with over 10 years of experience in the restaurant industry. He has worked managing restaurants, in food manufacturing and food product development. He is also the creator of Line Cook Thoughts, a podcast and social media brand focused on sharing the thoughts of everyday cooks in the food world. He is currently located in the Greater Chicago Area.
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