Pantry / RICETTI
Maltese pomegranate jelly
Strained pomegranate juice set into a smooth preserve.
◷ 60 min / 20 servings
Method
- Press pomegranate seeds and strain juice through a clean cloth. Measure 500 ml.
- Mix with lemon and jam sugar in a pan and heat gently until dissolved.
- Boil for the packet time and cold-plate test. Continue briefly only if not yet set.
- Cool and portion into clean containers. Refrigerate up to 2 weeks or freeze.
✳ From the kitchen
A home adaptation of pomegranate preserve documented in Maltese farmshops, rather than pomegranate syrup.
Tradition reference
Diar il-Bniet · Farm-family preserves ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.