How to Make Pomegranate Molasses

4.95 from 18 votes

Step-by-step instructions for how to make pomegranate molasses from pomegranate juice with infused flavors.

Prep Time5

Cook Time1 10

Total Time1 12

Course: Condiment, ingredient

Cuisine: Middle Eastern

Keyword: how to make pomegranate molasses

Servings: tablespoons

Calories: 68.8kcal

Author: Susan Pridmore

Combine all of the ingredients in a heavy-bottomed pot over medium heat. Bring to a simmer and maintain a gentle simmer for at least 60 minutes, leaving the pot uncovered.
As the juice reduces, reduce the heat to prevent the molasses from boiling.
Check the pot frequently, particularly in the final 15 minutes of cooking to ensure it doesn't burn on the bottom. Stir occasionally, as needed.
Check for doneness. The liquid will reduce from 3 cups to approximately ¾ cup. The molasses will be more viscous and the simmering will produce small, lazy bubbles in the center of the pot.
Dip a large spoon into the molasses and turn it over. If the syrup is ready, it will coat the back of the spoon, and when you draw a finger through the middle of the spoon, it will create a clear line as seen in the photo in the post.
Cool the syrup for 20 minutes to allow it to thicken, and strain out the allspice berries and black peppercorns. Pour the molasses into a glass jar or other airtight container. Refrigerate for up to 6 months.