|Instead of regular wheat bread I spread this jam on burger buns on the first day...yummy:)|
Pomegranate - 1
strawberry - 10
sugar - 1 cup
corn starch - 1 tbsp
Chop the cleaned strawberries into tiny pieces.
Choose seedless pomegranate. Peel the pomegranate and take out the pomegranate arils (edible seeds).
Cook the strawberry and pomegranate arils in 1 cup water, till strawberry gets cooked completely.
Let the pomegranate retain its shape (no mashing).
Add sugar and bring it to 1 string consistency.
Dissolve the cornstarch in 2 tbsp jam (separately) and pour back to the boiling jam.
It will start thickening. Stir in low flame till it gets little difficult to stir.
Switch off. Let cool.
Pour into cleaned sterilized glass bottle. Cool completely and store in fridge.
Makes a spread on breads.
Also a good topping for ice-creams:)
I kept this in fridge for about a month and it stayed good.
Always use a clean dry spoon.
Store bought pectin can also be used instead of strawberry and corn starch.