Easy Homemade Pomegranate Jam Recipe | Homemade Orange & Pomegranate Jam | Pomegranate Jelly Recipe | Pomegranate Jam Recipe | Easy Pomegranate Jam | Pomegranate Jam with Orange | Pomegranate and Orange Jam: A vibrant, sweet-and-tart jam with a beautiful, ruby-like hue. The orange adds brightness and natural pectin, which helps the jam set.
Ingredients
2 cups fresh pomegranate juice (from about 3–4 large pomegranates)
1 cup fresh orange juice (from about 2–3 oranges)
Zest of 1 orange
1 tablespoon fresh lemon juice
2½ cups granulated sugar (adjust to taste)
1 small apple, peeled, cored, and finely chopped (Optional — provides natural pectin)
1 packet (1.75 oz) powdered pectin (or omit if using the apple + boil-down method)
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| Homemade Pomegranate & Orange Jam |
Instructions
1. Prepare the Juice
Cut the pomegranates in half and extract the juice using a citrus press or juicer. Strain the juice through a fine-mesh sieve to remove any pulp or fibers. Do the same with the oranges.
2. Combine and Cook
In a large, wide-bottomed pot, combine the pomegranate juice, orange juice, orange zest, lemon juice, and the apple (if using). Cook over medium-high heat until it comes to a boil, stirring occasionally.
3. Add Pectin (If using)
Add the powdered pectin, mix thoroughly, and bring the mixture back to a rolling boil.
4. Add Sugar
Add the sugar all at once and stir continuously. Bring it back to a rolling boil and cook for 2–3 minutes. Skim off any foam that forms on the surface.
5. Check for Setting
Place a teaspoon of the jam onto a cold saucer. If it holds its shape and does not spread, the jam is ready. If it is still runny, continue cooking it for a few more minutes and check again.
6. Fill the Jars
Fill sterilized jars with the hot jam, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars with a clean cloth, affix the lids tightly, and allow them to cool completely.
Storage
In the Refrigerator: Once opened, it keeps well for 3–4 weeks.
In the Pantry (Sealed Jars): If properly vacuum-sealed, it keeps for up to 3 months in a cool, dark place.
Jam Without Pectin: Consume within 1 month. ---
Tips
No Pectin? Add one small chopped apple—it is naturally high in pectin and will help thicken the jam as it cooks.
Sweeter Jam: Increase the amount of sugar by ½ cup.
Too Thick After Cooling? Blend it briefly before serving.
Choose Ripe Pomegranates: Look for pomegranates that feel heavy for their size and have a slightly flattened, firm shape—this indicates that they contain juicy, ripe seeds inside.
To Enhance Flavor: Add a small sprig of rosemary while cooking, and remove it before filling the jars; this will impart a subtle herbal note to the jam.
Here is your Pomegranate and Orange Jam recipe! Here are some key points to keep in mind:
1. Apples serve as an excellent natural thickening agent—they are rich in pectin, which will naturally set your jam without the need to purchase commercial pectin.
2. Use a pot with a wide base and low sides; this accelerates the rate of evaporation, thereby reducing the cooking time required for the jam.
3. There is a risk of the solid components of the jam scorching at the bottom of the pot; therefore, it is crucial to stir it continuously while cooking over low heat.
4. To identify a ripe pomegranate, choose one that is slightly square in shape—one with sides that appear somewhat flattened rather than perfectly round.
5. Orange zest and juice infuse the jam with a delightful, fresh tanginess that creates a perfect harmony when combined with the tart flavour of the pomegranate.
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