Pomegranate Jam

By Margi Lenga Kahn


4 ½ cups organic pomegranate juice

4 ½ cups organic sugar

Grated zest of 1 orange


Place all ingredients in a pot and bring to a boil. At the same time, place a small plate in your freezer. 

Cook the juice/sugar mixture over a medium-low flame for about 30 minutes. Spoon a teaspoon of hot liquid onto your frozen plate.  If it gels, the jam is ready.  If not, continue to cook until it passes the “gel test.”

Pour in sterilized jar, and cover. Turn upside down and leave for 5 minutes. Store in a cool dark cupboard.