- Once you’ve obtained the kernels, put them in a blender or potato masher to extract the juice. If you prefer a smoother jam, strain the juice through a sieve to remove the seeds. If you prefer a more rustic jam, you can leave the seeds in.
- Peel and chop the apple into small pieces. The apple is essential because, in addition to providing natural sweetness to the jam, it helps thicken the mixture thanks to the pectin it contains.
- Place the pomegranate juice and apple pieces in a saucepan over medium-low heat. Add the lemon juice, which enhances the flavor and helps preserve the jam.
- Cook everything for about 30-40 minutes, stirring frequently. If you notice the jam is too runny, you can add a teaspoon of agar-agar dissolved in a little hot water and continue cooking for another 5-10 minutes, until it reaches the desired consistency.
- Once ready, pour the still-hot jam into sterilized glass jars, seal tightly, and turn them upside down to create a vacuum. Let them cool completely before storing them in the pantry.
Sugar-free pomegranate jam is perfect for spreading on toast, adding to yogurt, or filling desserts. Thanks to its lack of added sugar, it’s ideal for those following a healthy, balanced diet, without sacrificing flavor.
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