- Juice three of the pomegranates, by cutting them in half, then holding the cut side over a sieve set on a bowl, squeeze with one hand and press the seeds with the other hand. Then press the seeds onto a sieve to extract the rest of their juice. Do not use a juicer or the juice will be bitter.
- Deseed the fourth pomegranate – see method above. Don’t forget to remove the white membrane from the fruit.
- Combine pomegranate juice, orange juice and sugar in a large heavy-based pan over moderate/medium heat stirring frequently until the sugar dissolves.
- Turn the heat to low and continue cooking for approximately 60 to 90 minutes. The heat needs to be low, as the jam could turn brown if cooked at too high a heat. If a pink foam forms, do not skim until the end or you will end up with no jam.
- Place some saucers in the freezer.
- When the jam thickens (to a consistency like thick juice) add the pomegranate seeds and lemon juice and cook for another 5 to 10 minutes, still at low heat, and start to check the set. To do this, take a saucer from the freezer and drop a little jam on it. After a few seconds, run your finger through it. If the jam wrinkles on the surface, it is done. If not, cook for 5 minutes more and check again. Repeat until it test works. The jam will thicken more as it cools but it will have a loose, sticky set. Stir in the orange juice at this point.
- Fill sterilised jars with the jam and store them in a cool place or in your fridge.
This is fairly labour intensive but so beautiful it is worth it.
4 pomegranates (total weight 1kg)
300g of granulated sugar
1 lemon, juice only
125ml fresh orange juice
Zest of one orange