In order to use up an abundance of pomegranates, I recently made this pomegranate jam, which I learnt from @chefvanshikabhatia
last year at the jams + preservation workshop @sprigandvine.in
It’s all natural, made without any refined sugar, and absolutely delicious. You will need:
2 heaped cups pomegranate
1/2 cup raw honey
1 teaspoon pink Himalayan salt
In a deep bottomed pan, take the pomegranate, honey, and salt, and cook on a medium flame. Stir occasionally — the pomegranate will become glazed and start to break down. Continue cooking for 20-30 minutes, or until it’s thickened. Check for one string consistency, which means your jam is ready. Take it off the heat and add a large handful of torn mint leaves. I also added the zest of 1 gandharaj lemon which gave it a gorgeous fragrance and flavor. You can use regular lemon too, or skip it altogether. Let the jam cool down before jarring, and refrigerate. Serve it up on buttered toast or with crackers — this one goes deliciously with salty cheeses on a cheeseboard too.