Pomelo and pomegranate jam

1. We prepare the jars in advance. We sterilize them in any convenient way. We will need about seven 350 ml cans or five 500 ml cans. Most often, cans are sterilized by simply boiling them in a large saucepan for 10 minutes. Together with the jars, we also sterilize the lids.

2. We peel the pomelo from the peel, and then each slice from the films. We only need segments of the pulp. We transfer them to a saucepan with a thick bottom, it is better to use enameled dishes. A little bit of pomelo to let the fruit juice.

3. We clean the pomegranate. It is very simple to do this: we cut off the lid from the top of the pomegranate and make incisions with a knife on the sides of the fruit where the white veins pass. Now we just open the fruit with our hands and select the grains. We put them in a separate bowl.

4. Fill the pomelo with sugar, put the pan on medium heat. Constantly stirring, bring to a boil, after which we reduce the fire to a minimum. Cook for about 20 minutes, until the jam begins to thicken and decrease in volume.

5. Pour in the pectin, spread the pomegranate seeds, mix everything well. Cook the jam for another 10 minutes, the fire is still minimal.

6. We put the finished jam in jars, leaving a free space about 1 cm high on top. Cover loosely with lids.

7. We sterilize the jam jars, for which we put a towel on the bottom of a large saucepan. We put the cans on the towel, fill the space between them with water up to about the shoulders of the cans. We put the pan on the fire, and when the water boils in it, reduce the heat to a minimum and sterilize the jam jars for 10 minutes. If half-liter cans are used, the time can be increased to 12-15 minutes.

8. We close the jars hermetically with sterile lids. Leave the jam at room temperature to cool. You can wrap up with a blanket. When the jam cools down, we transfer it to a cool place to be stored.

Bon appetit!