Pomegranate Molasses Recipe

Name: Pomegranate Molasses Recipe
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Yield: 1 jar
Ingredients: 2 cups pomegranate juice; 1 Tablespoon sugar; Juice of one lemon

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
Servings
1 jar
Calories
315 kcal
Course
Condiments
Cuisine
Mediterranean, Middle Eastern

Pomegranate Molasses Recipe

Jonathan Green

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Tart thick homemade pomegranate molasses to add a special flavorful touch to your meals! Play with it and use the molasses as a secret ingredient in your food!

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Ingredients

Servings

2 cups pomegranate juice
1 Tablespoon sugar optional, *see Notes
Juice of one lemon optional

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Instructions

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.

Notes

You can add sugar and lemon juice, it's completely optional. I prefer it without the sugar because I use my pomegranate molasses mainly in savory meals. The aim is to season food with the molasses, and it should be rather tart. If you want it tarter, then add the lemon juice.