Tart and sweet jam made from cranberries and pomegranate juice for a fall seasonal jam that's great for gift giving.
Canning time (optional)10mins
Course: Condiment, Pantry Staple
Keyword: jam, pantry staple
Servings: 641 ounce servings
Author: Mikayla M
2.5cupswhole cranberriesfresh or frozen
2.5 cupspomegranate juice
1 .75 ounceboxpectin6 tablespoons bulk pectin
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.
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.
*This recipe uses regular sure jell pectin. If using low sugar pectin or another type, pleas refer to that box for instructions on adjusting sugar. Opting for alternative pectins or no pectin may result in unset, liquid jam. *If you choose to not can or freeze your jam, store in the fridge for up to 1 month.*1 box of pectin is 1.75 ounces, to use regular (not low sugar) bulk pectin, use 6 level tablespoons unless directed otherwise by the package instructions. This is a shallow 1/2 cup. *Cook the jam for 3.5 minutes for a spreadable, soft jam. Increase to 4.5/5 for a thick set jam.