A sweet and tart syrup made from pomegranate juice that can be preserved.
Author: Mikayla M
20ouncespomegranate juice2 2/3 cups
10ounceswhite sugar1 1/4 cups
Combine the sugar and juice in a large saucepan over medium high heat. Stir until sugar dissolves.
Reduce the heat to medium low and simmer, stirring every 5-10 minutes for 1 hour or until thickened.*
Taste and stir in lemon juice if you want more tang. Then transfer to storage jars.*
*You can use fresh pomegranates by blitzing about 6 cups of seeds in a blender and straining the juice through a fine sieve. *Test thickness by watching how it pools off of a spatula (it does take practice, but it will seem to drip and pool more slowly and cling to the surface of it over time), or by keeping frozen spoons in the freezer and dripping some on them. Test the thickness as it cools and turn the heat off when you're happy with it.*If you'd like to water bath can your syrup, please go to my water bath canning guide for detailed how to instructions. Otherwise, store in jars for 1 month in the fridge, or freezer for 12 months. (Allow to cool before storing.)