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.
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