Pomegranate Jam with Honey

For the pomegranate jam, core the pomegranates, slowly heat the seeds in a high saucepan – without water! and simmer over low heat until they are neatly in their own juice.

Stir from time to time.

Then strain the seeds through the liquid soap. This makes about 700 ml of pomegranate juice, use the rest for the 2nd jam.

Put the pomegranate juice, honey, sugar and lemon juice in a high pot and simmer on low heat for about 1 hour until the mixture has thickened a bit.

Towards the end of the cooking time, check regularly and stir. ATTENTION: It is not necessary to use jelling sugar or pectin!

Make 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.

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