Pomegranate Jam

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	5 mins
Total Time	3 hrs 35 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

5 large pomegranates, possibly more (approx. 100 g pure pulp)
1 teaspoon cinnamon powder
2 teaspoons vanilla powder or vanilla extract or the pulp vanilla pods
750 g preservin suar (2: 1)

Instructions

Roll the pomegranates one by one on the countertop so that a faint crack can be heard. This makes it easier to loosen the fruit kernels. Halve and quarter the pomegranates and peel the flesh in a saucepan.
Now add the cinnamon, the vanilla powder and the preserving sugar. Process the mixture into puree with a hand blender and leave to stand for about three hours. Now bring the mixture to the boil according to the instructions on the packaging for the gelling sugar, observing the appropriate mixing times.
Then fill into jam jars, close and turn the jars upside down.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.