How Do I Choose the Best Pomegranate Molasses

  1. make Pomegranate Molasses

  2. pomegranate molassess |

  3. Pomegranate Molasses
    Remove all the arils of the pomegranate and mince them with a blender. This chops up the seeds as well as the pulp of the fruit helping to release the pectin which makes the syrup thicken nicely.

    Place the minced pomegranate into a jelly bag, cheese-cloth or clean stocking and allow to drain over a container until all the juice has run out. This will take an hour or two. I usually leave mine over night.

    Measure the juice and add the equivalent amount of sugar 1 ml to 1 gram. Add the lemon to the pot and put on the heat to cook stirring well to dissolve the sugar in the juice. Let the syrup bubble away on a low heat stirring occasionally for about an hour, using the “cold plate test” you can see it is thickened enough.

    While the syrup is cooking , wash and sterilize the jars and lids. When the syrup is ready place the hot jars on a towel or board and pour in the molasses. Seal the lids tightly and allow to cool. When the jars have cooled enough to create a vacuum you will hear the lids pop.

  4. Pomegranate Molasses


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