Homemadepomegranatemolasses Recipes

POMEGRANATE SYRUP OR MOLASSES

Steps:

• For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
• For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Reduce to a syrup: Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.
• Store in a jar, chilled: Pour out into a jar. Let cool. Store chilled in the refrigerator.

POMEGRANATE MOLASSES

Steps:

• Bring the pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Gather the ingredients.
• In a medium, heavy-bottomed, nonreactive saucepan , set over medium-high heat, combine the pomegranate juice, sugar, and lemon juice. Bring to a simmer while stirring to dissolve the sugar.
• Lower the heat, making sure to maintain a gentle simmer. Cook uncovered, stirring periodically, until the mixture is syrupy, coats the back of a spoon, and reduces to between 1 and 1 1/4 cups. Allow to cool in the pan for 20 to 30 minutes, then transfer to a clean glass jar. Cover and store in the refrigerator for up to a month.

HOW TO MAKE POMEGRANATE MOLASSES

Steps:

• Boil the pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. When the juice boils, reduce the heat to a medium-low. You should see the liquid boiling very gently in the middle.
• Let the mixture simmer for about an hour, uncovered. Stir occasionally to make sure that the sugars don't stick to the bottom of the saucepan.
• After 45 minutes of simmering, you'll notice that a lot of liquid has burned off. Reduce the heat very slightly and let it simmer for another 15 minutes or so. Take a spoon and dip it into the molasses. If it coats the spoon, the molasses is done cooking (see photo in blog post for a visual).
• Turn off the heat and let it cool for 30 minutes before pouring it into a jar. The mixture will still be runny, but don't worry. The molasses thickens as it cools.
• This recipe should yield about 1 cup and 2 tablespoons of pomegranate molasses. Store the molasses in the refrigerator for up to 6 months.

HOMEMADE POMEGRANATE MOLASSES RECIPE

Steps:

• If you haven't done that yet, prepare your pomegranate juice first. I like mine without seeds, but if you don't mind the taste of seeds in the pomegranate juice, then just blend them to a juice and strain the bits.
• Keep a cooking pot ready and pour the juice into it. Keep on the heat.
• At this point you mix in the sugar or lemon juice, it's optional.
• Bring the whole mix to a rolling boil. Then reduce the heat to a simmer
• Now all you need to do is to slowly reduce the pomegranate juice to a thick molasses. It needs to cook slowly down or else it will burn on or the taste will be compromised.
• The cooking down can take about 60-90 minutes. Stir at times and keep an eye on the thick syrup.
• The molasses is ready when it has thickened totally as seen in my pictures. The molasses will look more liquid when cooking hot, so you can do a test by dripping some into a cold plate or a glass with cold water. That way you will know the consistency quickly and you can decide if you want to bottle it up or let it cook and reduce further. You can choose how thick you want your fruit molasses, it's up to you but don't over do it for obvious reasons.
• Fill the molasses into a clean and sterilized jar. Fill it up to the rim, close with the clean lid well and turn upside down to create a vacuum. Leave it that way for 24 hours.
• Store in a cool and dry place until further use. Keep in the fridge once opened. Don't forget to label with the date and the contents.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Combine all ingredients.
• Simmer and reduce until there is only 1 cup of liquid remaining.
• Chill.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Wash the pomegranates. Roll them around until they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section.
• To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat wit the remaining seeds. (Do not use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor).
• Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 cups. Cool, bottle, and keep refrigerated.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Combine pomegranate juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium; simmer until reduced to 1/2 cup, about 30 minutes. Let cool. Stir in lime juice.