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(8 bread rolls)


  • 1 lb 2 oz flour
  • 3 tbsp oil
  • 1 tsp yeast
  • 1 tsp salt
  • 1 to 1 ½ cups water
  • 1 beaten egg or 1 yolk with some milk to brush


  • 10.5 oz pomegranate arils
  • Lemon zest
  • Sugar: the amount is about 60% of the amount of pomegranate pulp obtained. For this recipe, 3.4 fl oz of pulp were obtained, which corresponds to 2 oz of sugar.


Prepare the bread dough by mixing all the ingredients and kneading until obtaining a soft and elastic dough. Knead for 5 minutes and then allow to set covered with a plastic bag for 2 hours or until it increases its volume.

Once the time has passed, put the dough over the counter with some flour, divide into 8 and form little compact balls dragging the dough several times over the table to give it a round shape. 3. Allow to set covered for about 45 minutes to 1 hour.

Preheat the oven to 450°F, brush the bread balls with beaten egg and bake for about 15 to 20 minutes. Take out of the oven, allow to cool, and serve with jam.

For the jam: put the pomegranate arils in a pot with ½ cup of water and boil for 10 minutes. Remove and drain the water. Mash the pomegranate with a potato masher or a food processor, then sieve to remove the seeds and weigh the total pulp obtained. Add the necessary amount of sugar (60% of the total) and put in a pot with lemon zest.

Boil for 15 to 20 minutes over medium heat, stirring occasionally or until it reaches jam consistency.

Remove from the heat, put in sterilized glass containers, and seal. If it is a small amount, just put it in a bowl and keep refrigerated.