Pomegranate Jam

1. Clean the pomegranates, separating only the seeds. Combine them in a pressure cooker with the cinnamon and 1 cup of water. Bring to a boil; once the whistle has sounded a few times, remove the pot from the stove.
2. After it cools, open and press everything through a sieve so the little seeds of the pomegranate arils are removed. Pour the fruit mixture into a wide vessel and place on the stove together with the sugar.
3. Stir occasionally and as soon as it begins to thicken, add the lemon juice. Now you must stir constantly with slow movements and cook the jam to the standard thickness.
4. To check if the pomegranate jam is ready, drop a drop onto a porcelain plate - if it does not run, it is ready. Pour the jam into warmed jars and close them tightly.

Prep 30 min · Cook 90 min · Total 120 min · Serves 2.