Pomegranate Jam

Ingredients

• 3 large pomegranates
• 125 g fruit sweetener (3:1)
• 1 tsp dried lavender buds

Instructions

1. 1.

   Rinse a screw-cap jar or several canning jars (total 400 ml capacity) with boiling water and let dry upside down on a kitchen towel.

2. 2.

   Cut the pomegranates crosswise with a large knife and squeeze them hard in a citrus press.

3. 3.

   Measure out 300 ml of the extracted juice and combine it with fruit sweetener and lavender buds in a pot. Stir once and cover for 10 minutes to infuse.

4. 4.

   Then bring to a boil over high heat, stirring constantly, and simmer for 5–7 minutes until bubbling.

5. 5.

   For a setting test, drop a few drops of liquid onto a small plate. If the juice starts to thicken after a few seconds, it can be poured out. Otherwise cook another 1–2 minutes and repeat the test.

6. 6.

   Pour the boiling liquid into the prepared jars. Seal immediately, place upside down on a damp kitchen towel for 5 minutes, then stand upright again. Let the pomegranate jam cool and enjoy.