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Pomegranate Jam (rmis murabha): recipe illustration
Sauces & basics

Pomegranate Jam (rmis murabha)

A ruby-red jam made from pomegranate seeds, lightly tangy with lemon, with a fruity, jelly-like set. It goes with bread, cheese or desserts, and is made in autumn during pomegranate season.

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Ingredients

Ingredients

Optional extras

Nutrition facts

471 kcal per serving

Protein
2.4 g
Carbohydrates
107.2 g
of which sugars
105.4 g
Fat
2 g
of which saturated fat
0.1 g
Fiber
3.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the pomegranates in half and gently loosen the seeds, removing the white membranes.
  2. Quickly blend the seeds with the water, then strain the juice to remove the pips.
  3. Pour the juice into a large saucepan with the sugar and lemon juice.
  4. Bring to a boil over medium heat, stirring, then lower the heat and simmer for 30 to 40 minutes, skimming as needed.
  5. Test the set: a drop on a cold plate should firm up and not spread.
  6. Pour the still-hot jam into sterilised jars, seal them and let cool.

Variations and tips

Seedless version. Keep some whole seeds and add them at the end of cooking for a crunchier jam.

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Original Ecomely recipe.