Pomelo and Pomegranate Jam
Make an unusual jam and surprise your family and guests! This pomelo-and-pomegranate jam turns out beautifully — gorgeous to look at and wonderful to eat. The light citrusy tartness of pomelo perfectly balances the sweetness of pomegranate. Pomelo segments break apart easily into juicy little vesicles that look lovely in the jam and taste delightful, while the pomegranate arils stay partly whole and burst when you bite into them. That little surprise gives the jam real character. Well worth a try — especially since it comes together so quickly!
Arishka
Recipe author
Pomelo and Pomegranate Jam
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
1 g
Fats 0 %
0 g
Carbohydrates 96 %
26 g
102 kcal
GI:
38
/
0
/
62
- Prepare your jars ahead of time, sterilizing them however you like. You'll need about seven 350 ml jars or five 500 ml jars. The easiest way is to boil them in a large pot for 10 minutes; sterilize the lids along with the jars. 2. Peel the pomelos, then remove the membrane from each segment — you want only the flesh. Transfer it to a heavy-bottomed pot (enameled cookware is best) and mash the pomelo a little to release its juice. 3. Open up the pomegranate: cut a "lid" off the top and score the skin with a knife along the white pith lines on the sides. Then pull the fruit open with your hands and pluck out the arils, putting them in a separate bowl. 4. Add the sugar to the pomelo and set the pot over medium heat. Stirring constantly, bring it to a boil, then reduce the heat to its lowest setting. Cook for about 20 minutes, until the jam starts to thicken and reduce. 5. Stir in the pectin, add the pomegranate arils, and mix well. Cook for another 10 minutes, still over low heat. 6. Ladle the finished jam into the jars, leaving about 1/2 inch (1 cm) of headspace at the top, and cover loosely with the lids. 7. Process the filled jars: line the bottom of a large pot with a towel, set the jars on it, and fill the spaces between them with water up to about the jars' shoulders. Bring to a boil, then reduce the heat to low and process for 10 minutes (12–15 minutes for the 500 ml jars). 8. Seal the jars tightly with the sterile lids. Let the jam cool to room temperature — you can wrap the jars in a blanket. Once cool, move them to a cool place for storage. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garnet - 52 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Pectin - 336 kcal/100g
- Pomelo - 38 kcal/100g
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