Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away.

Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays.

Enjoy!

Ingredients:

3 1/2 cups pomegranate juice

1 cup mashed raspberries

7 cups sugar

1 tablespoon butter

1 1/75 ounce package Sure Jell

Method:

Sterilize your jars and lids. Set aside.

In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar.

Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam.

Ladle into the sterile jars, twist on the lids and process for 5 minutes in a boiling water bath.

Let the jam cool; while cooling, flip the jars over every 20 minutes for an hour to evenly distribute the raspberry seeds then let rest overnight. Enjoy!

Comments

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