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An old Caucasian recipe for pomegranate jam with seeds will help you prepare a delicious dessert that is good for your immune system and brain. For jam, it is best to choose pomegranates with dry skin that has small cracks. The skin itself should be a rich color, then the grains will be juicy enough.

Step 1

Prepare the syrup. Squeeze the juice from the oven-dried pomegranates, mix it with sugar and put on low heat. Bring the mixture to a boil and cook for another 30 minutes, stirring. Remove the syrup from the heat and cool slightly.

Step 2

Cook the jam. Peel the remaining pomegranates and put the seeds and kernels into the syrup. Let the mixture sit for 60 minutes, then place the pan on low heat. Bring to a boil and cook for about 15 minutes more. Distribute the finished hot jam into jars and close with lids.