Side Dishes
Pomegrante Jam
- Details
- Category: Side Dishes
- Written by Chef Kosher
Why do we eat pomegranate on Rosh Hashanah? Pomegranates supposedly contain 613 seeds. Thus, Jews display their desire to fulfill God’s 613 mitzvoth (commandments from the Torah) by eating it.
Ingredients
- 3 1/2 cups freshly-squeezed pomegranate juice ( You would need 5.5 pounds of pomegranates for 3 1/2 cups of juice and 1 cup of seeds)
- 1 cup pomegranate seeds (from 1 large pomegranate)
- 3 cups sugar
- Juice of a lemon
Directions
- Chill a small plate for testing the consistency of the jam later on.
- Remove the seeds from one pomegranate and juice the rest. I advise not to use a juice press as the liquid from the seeds and membrane would result in a bitter taste. Here’s how I do it: Place a large bowl under the sink (for easy wash up), cut the pomegranates in half and while squeezing the pomegranate with one hand, press with your fingers inside the pomegranate with the other hand (the cut side will face the bowl) and extract as much juice as possible.
- Combine pomegranate juice and sugar in a large pot over moderate heat. Stir frequently until the sugar dissolves, turn the heat to medium high and continue cooking for 30 minutes.
- Skim off the pink foam as necessary.
- Add the pomegranate seeds and lemon juice and cook for another 30 minutes.
- Check for consistency by dropping a spoonful of jam on a chilled plate. When you tilt the plate, if it stays in a mound and not run, your jam is done.
- Fill your sterilized jars with the jam and store them in a dark, cool place.
- Alternatively, cool the jam, uncovered, chill in an airtight glass container and store it in your refrigerator.