Pomegranate Jam

(Nar Receli)

1 bottle of pomegranate juice- POM Wonderful 473 ml + 25 ml water
1 red apple*, peeled, discard the seeds, thinly grated
2 cups sugar
1 handful pomegranate seeds
1 cinnamon stick
1 tbsp lemon juice

Place the pomegranate juice in a medium-size pot. Pour for about 25 ml water into the bottle, shake and pour it into the pot along with the apple, sugar, pomegranate seeds and cinnamon stick.

Cook for about 10 minutes at medium-low heat. Then turn the heat a little bit more to low and cook for 20 minutes at medium-low heat.**

Add the lemon juice into the marmalade a few minutes before you turn off the heat and stir. Wait until it cools down a little bit, then place it into a clean jar and close the lid tightly. Store in a dark and cool place.

You can have Pomegranate Jam poured on top of the Turkish Yogurt or Goat Cheese with fresh Walnuts. You can also serve Pomegranate Jam as an ice cream topping with almond slices or crumbled walnuts:)

A pomegranate gives a mess to everything around you when you get the seeds out of it. That's why I used a bottle of Pomegranate juice and this way I avoided to stain my shirt:)

* Red apple gives the right consistency to Pomegranate Jam, otherwise it gets runny.
** Test the jam by dabbing a little on one of the cold plate. Wait for a few seconds, then push the jam with your fingertip. If it wrinkles, it is done:) If not, cook for 2-3 more minutes.