Pomegranate Jam with Ginger and Lime

For the pomegranate jam, core the pomegranates, heat the seeds slowly in a high saucepan without water.

Simmer over low heat until they are neatly in their own juice. Stir from time to time.

Then pass the kernels through the liquid soap. This yields about 700 ml of pomegranate juice, which you can use for another jam or elsewhere.

Place the pomegranate juice, honey, sugar, ginger, lemon juice and lime juice in a tall saucepan and simmer on low heat for about 45 minutes.

No jelling sugar or pectin is necessary! Do the jelly test on a plate that has been pre-cooled in the refrigerator.

When the pomegranate jam is firm enough, pour into hot boiled clean jars and seal.

Put on the lid for about 10 minutes and then let cool.

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