Pomegranate Jam

Homemade jam isn't as hard as it looks and very much worth a try, especially if, like us, don't want to consume excess refined sugar.

The basic rule for jam making is equal quantities of fruit to sugar ie 500 gms fruit: 500gms sugar.

We recommend replacing refined sugar with rice malt syrup, coconut sugar or maple syrup. Powdered natural sugars like Natvia and Stevia don't work that well, as they both change the flavour and leave a strong after taste.

The best fruit to use is when it's in season and you know it's in season when its cheap in price. You could also use frozen fruit like berries, when they are not in season. Fruit like strawberries, raspberries, blueberries and sliced stone fruits like peaches, apricots, plums, cherries etc. And when everything is out of season, apples, pears and even beetroot works as well.

Once you have selected your fruit, feel free to experiment with spices, adding chia powder, cinnamon, nutmeg, cardamon, star anise, chilli, pepper, carob etc and we also find inspiration like in flavoured teas.

Pomegranate Jam with Star Anise and Cardamon

500 grams pomegranate seeds

500 mls rice malt syrup

3 star anise

4 cracked cardamon pods

1 x sterilised jar

Place all ingredients in a saucepan, bring to the boil, the reduce to low for 40 minutes until thick, stirring occasionally, being careful not to 'catch' the jam and burn it. Pour immediately into the sterilised jar and quickly seal, whilst still hot.

Label with ingredients and date.

Makes 2 jars.

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PO Box 7027 Bondi Beach

2026 NSW Australia

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