Pomegranate is probably my favourite fruit, so I always wish the season lasted a little longer. It’s such a seasonal fruit, and this jam is one of my favourite ways to preserve that bright, tart flavour so you can enjoy it long after the fresh pomegranates are gone.
The most time consuming part, as with the syrup, is getting all the arils out. Once that’s done, the jam itself is incredibly easy to make. The arils are simply blended and strained to make the juice, then cooked with sugar, pectin and a little lemon until it thickens into a soft, spoonable jam.
I love the colour as much as the flavour. It’s intensely vibrant, slightly tart and not overly sweet, with that distinctive pomegranate flavour coming through. Of course, it’s lovely spread on toast or used in cakes and baking, but there are plenty of other ways to use it too. I like stirring a spoonful into salad dressings for a sweet-tart element, or adding it to poached pears for a lovely fruity flavour. It’s also great alongside yoghurt, cheese or anything that benefits from a little acidity and sweetness.
