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Pomegranate Jam

Pomegranate Jam

Renée Robinson

This Lovely Jam Tastes as Bright as it Looks.

Here’s a recipe that came about because of a screw-up on my grocery order. I inadvertently ended up with a huge amount of pomegranate juice and decided that some type of jam or jelly was in order.

I got to work looking up recipes and not being able to find one that suited my taste, I came up with this one. I like my jellies and jams on the looser side. And I normally make them by simply cooking down the fruits and sugar until I get the consistency I like. Seeing as I was working with only the juice, I needed to use some pectin for this, but didn’t want it to be too solid and thick.

When using powdered pectin, the juice is first brought to a boil, along with the pectin before adding the sugar. I also wanted some texture so I chopped up an Asian pear and added it to the juice in the beginning so that it could be cooked to a reasonably soft texture, but still maintain it’s structure. I also added both lemon and lime juice and zest, and a couple sprigs of rosemary for some herbal interest. After this came to a boil, I then added the sugar and all the pomegranate arils from one big fresh pomegranate. I wanted the fresh pop of flavor from the arils. 

Ingredients for Pomegranate Jam

I didn’t plan on canning them in a boiling water bath, so I simply ladled them into jars, put a lid on them, let them cool and stashed them in the fridge. They’ll last a good long while, but will be eaten up way before they’d have a chance to go bad.

Here’s something interesting that happened after it cooled. The arils and pieces of pear floated to the top, which I expected. But they seemed to be sitting in a small pool of liquid which didn’t set like the rest of the jelly. So, I just took a big spoon and stirred it all into the thicker jam sitting below it and the texture ended up being exactly what I wanted. A beautiful, but slightly loose jam/jelly, with an exceptionally bright and interesting flavor. I love it. 

Pomegranate Jam on Toast

Besides the obvious use of spreading it on warm buttered toast or biscuits, I’m thinking of other things to do with it. I think a spoonful would be so delicious on top of panna cotta. Yeah, I think that will be coming in the near future.

Pomegranate Jam

Recipe by Renée Robinson

5 pints


A beautifully colored jam made from pomegranate juice, pomegranate arils, and a chopped Asian pear, amongst other good things. Super easy and makes about 5 full pints.

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  • 5 cups pomegranate juice, I used bottled POM brand

  • 2 large sprigs rosemary

  • 2 tablespoons fresh lime or lemon juice, or a combination of both

  • 1 tablespoon finely grated lime or lemon zest, or a combination of both

  • 1 Asian pear, peeled, cored and diced

  • 1/2 teaspoon butter, salted or unsalted

  • 1.75 ounce package of Sure Jell powdered pectin

  • 7 cups (1,400g) granulated sugar

  • 1 1/2 cups fresh pomegranate arils (from one large pomegranate)


  • In a large Dutch oven, combine the pomegranate juice, rosemary, lime and/or lemon juice, lime and/or zest, diced pear, butter, and pectin. Bring to a full boil over high heat, while stirring constantly.
  • Immediately stir in the sugar and pomegranate arils. While stirring constantly, bring to a full rolling boil and let cook for exactly 2 1/2 minutes. Remove from the heat. If necessary, skim off any foam. Ladle into jars. This makes almost 5 pints. Either continue with a boiling water bath (there are full instructions online) or let the jars sit for 24 hours and then refrigerate, which is what I did.

4 Responses

  1. On your pomegranate jam recipe after you little juice into the jars do you see all the jars immediately, (I plan on letting them sit for 24 hours)
    This is my first time making jam so hopefully it goes well

    1. Hi, Jessie. I’m so happy you’re going to be making this jam!! Yes, I seal them immediately and then I let them sit on the counter until they’re completely cool. At that time I put them in the refrigerator and keep them there. I hope you enjoy it!

  2. “When life gives you lemons….. ” make pomegranate jam! I love the way your roll! Can’t wait to give this a try.

    1. Thank you, Gary! If you like pomegranates, then I think you’ll like this. We are really enjoying it. I mentioned that I was thinking about making Panna Cotta and spooning on some of the jam. Well, I made it last night and it is a winner. I’ll be posting it soon.

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