Making Pomegranate Molasses
This is a reduction of patience. By slowly evaporating the water content from the juice, the natural sugars and acids intensify into a potent syrup that keeps in your pantry for months.
Watch the color, not the clock
Use a heavy-bottomed saucepan to prevent scorching the sugars. You want a steady simmer, not a violent boil.
- Heavy-bottomed stainless steel saucepan
- Wooden spoon
- Glass jar for storage
What goes in.
- 4 cups100% pomegranate juice, no added sweeteners
- 1/2 cupgranulated sugar
- 1/4 cupfreshly squeezed lemon juice
The Spoon Test
Dip a metal spoon into the liquid. If the syrup clings to the back and leaves a clean track when you draw your finger through it, it is ready. Do not over-reduce, or it will turn into a hard candy upon cooling.
The method.
Combine ingredients
Pour the pomegranate juice, sugar, and lemon juice into your saucepan. Whisk gently over medium heat until the sugar dissolves completely.
Simmer
Bring the liquid to a gentle bubble. Lower the heat to maintain a steady, slow simmer. Skim off any foam that rises to the surface with a metal spoon.
Reduce
Continue simmering for about 45 to 60 minutes. The liquid should decrease to roughly one cup and turn a deep, dark mahogany color.
Cool and store
Remove from heat. It will thicken significantly as it reaches room temperature. Transfer to a clean glass jar and store in the refrigerator.
Other turns to take.
Spiced
Add a single star anise or a small cinnamon stick during the simmering process, removing it before bottling.
When it doesn't go to plan.
Choose juice that is labeled 100% pomegranate; any additives will affect the final texture.
If the syrup hardens too much in the fridge, run the jar under warm water to loosen it.
The acid from the lemon is crucial for preservation and preventing the syrup from crystallizing.
The ones that keep coming up.
How long will this stay good?
Stored in an airtight glass jar in the refrigerator, it will remain usable for up to six months.
Why did my molasses turn into a rock?
It was likely cooked too long. Add a tablespoon of warm water and stir until it dissolves back into a syrup consistency.
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