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Start by making the pomegranate juice. You will need 8-10 large pomegranates to get 5 cups of juice. Wash the pomegranate and cut it in half. Now hold one half in your hand with the cut side facing a large bowl and start to hit the pomegranate with something strong. I like to use my rolling pin. The arils will start to fall in the bowl.
Once you have taken out all the arils, check for any rind or membrane that is attached to the arils. This step is very important because if there is any rind or membrane attached to the arils while juicing, it will make the molasses bitter and you will not want to use it.
Now transfer the arils to the large jar of a high-speed blender and pulse until the arils are just broken. Pass the juice through a mesh strainer and keep pressing it with the back of a ladle to extract as much juice as possible. Discard the leftover.
Add 5 cups of pomegranate juice, ½ cup granulated sugar, and 1 tbsp lemon juice to a wide large pan. You can skip adding sugar if the juice is very sweet.
Cook on medium heat until the mixture thickens up. Keep stirring at regular intervals to avoid the molasses burning from the bottom of the pan. The last 10-15 of cooking are very crucial. The molasses cook very fast at the end and sometimes become very hard after cooling. So be very vigilant. Keep removing the foam that collects on top while cooking.
To check if the molasses is cooked to the perfect consistency, do a spoon test. Dip a spoon in it and trace a line across the back of the spoon with your fingertip. If the line remains visible, it is cooked perfectly.
You will get 1 to 1 and ¼ cups of cooked molasses from 5 cups of juice. Add more sugar if it is not sweet enough for your taste.
Remove the pan from the heat and let the pomegranate molasses cool down for 10 minutes. Transfer it to a clean glass jar and refrigerate until use.