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1. Juice the Pomegranates
If using fresh pomegranates, blend the seeds briefly and strain through a fine sieve or cheesecloth to get the juice. You’ll need about 2 cups.
2. Cook the Jam
In a saucepan, combine the pomegranate juice and grated apple.
Simmer over medium heat for about 15–20 minutes, stirring often until the mixture begins to thicken.
If you're using chia seeds instead of apple, stir them in after 10 minutes and cook for another 5–10 minutes.
Add lemon juice and your chosen sweetener to taste.
3. Cool and Store
Remove from heat and let cool. The jam will thicken more as it cools.
Transfer to a sterilized glass jar, seal, and store in the fridge for up to 2 weeks.
🧊 Freezing Option:
Pour cooled jam into silicone molds or freezer-safe jars and freeze for up to 3 months.
🍞 How to Enjoy:
Spread on whole grain toast
Swirled into Greek yogurt or oatmeal
As a filling for thumbprint cookies
Mixed into salad dressings or marinades
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