The recipe is pretty straightforward, but one thing to keep an eye on is the consistency. Pomegranate molasses will thicken further in the refrigerator (in fact, it will take quite a while for it to reach the tip of the bottle when you try to pour), so what you should be looking for is a thickness that resembles a simple sugar syrup rather than a thick, lava-like molasses consistency. To make sure you’ve got it right, you can chill a small plate in the freezer and check the consistency close to the end. The size of the pan will affect baking time. I’ve used a half-sheet pan. If you use a larger pan, it will reduce more quickly and reach the desired consistency earlier.

The recipe is pretty straightforward, but one thing to keep an eye on is the consistency. Pomegranate molasses will thicken further in the refrigerator (in fact, it will take quite a while for it to reach the tip of the bottle when you try to pour), so what you should be looking for is a thickness that resembles a simple sugar syrup rather than a thick, lava-like molasses consistency. To make sure you’ve got it right, you can chill a small plate in the freezer and check the consistency close to the end. The size of the pan will affect baking time. I’ve used a half-sheet pan. If you use a larger pan, it will reduce more quickly and reach the desired consistency earlier.

Ingredients

  • 4 cups (960 g) pomegranate juice, preferably freshly-squeezed (See Note)
  • 1/4 cup (50 g) sugar

 

Method

  1. Preheat your oven to 350F/180C.
  2. Chill a small plate to test the consistency later on.
  3. Pour pomegranate juice into a jug, add sugar and whisk until dissolved.
  4. Place a half-sheet pan in the middle rack of your preheated oven, pour the juice in and bake until it’s as thick as simple syrup, about 75-80 minutes.
  5. It will thicken further as it cools, so do not let it get as thick as molasses.
  6. To check the consistency, pour a teaspoon of it on the chilled plate and let cool in the freezer for 2 minutes.
  7. If it runs very slowly when you tilt the plate, it’s done.
  8. If not, bake for another 5 minutes and repeat the test.
  9. Pour it into a bottle/jar, close the lid and keep in the refrigerator.
  10. It will keep well in the fridge for approx 2 months.

Note:

  • It really depends on how juicy your pomegranates are, but you’ll need about 3 kg of pomegranates to obtain 4 cups of freshly-squeezed pomegranate juice.
  • I prefer to juice the pomegranates by hand instead of using a juice press as the liquid from the seeds and membrane adds bitterness.
  • I, myself: Place a large bowl under the sink (for easy wash up), cut the pomegranates in half (into quarters if you have small hands) and while squeezing the pomegranate with one hand, press with your fingers inside the pomegranate with the other hand (the cut side will face the bowl) and extract as much juice as possible. Most of the seeds will fall into the juice. Pass it through a sieve into another bowl and squeeze the seeds in the sieve with your hands.
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