• Pulse cranberries in a blender or food processor until chunky. Do not puree.
• Combine cranberries, pomegranate juice, and pectin in a large pot and bring to a boil.
• When at a rapid boil that doesn't recede with slow stirring, begin adding your sugar, continuing to stir.
• When sugar is all incorporated, return to a boil, continuing to stir slowly and gently.
• Once the jam is at a very rapid boil again, begin timing and cook for exactly 3.5 minutes, continue to stir the whole time.*
• After 3.5 minutes remove from heat and ladle into storage jars of choice.

Water Bath Canning

• Before you begin to cook your jam assemble 4 16 ounce jars, lids, and new seals. They need to be clean, and the jars should be warm when the jam is ladled into it.
• Bring a large pot with a canning rack full of water to a boil. You need enough water to cover the jars by 1 inch.
• Once jam is cooked, ladle into jars and leave 1/4" of head space. Make sure rims are clean of jelly and seal the jars (use hand protection with the hot jars).
• Submerge jars in boiling water and let process for 10 minutes. Remove from water and let seal (you'll hear a pop), this can take several hours. Then store for up to a year in your cupboard, or in the fridge for 1 month once opened.

Freezing Instructions

• Ladle cooked jam into freezer safe containers and leave 1 inch of head space for expansion. Let it cool and close containers, then store in freezer up to a year.