A spoonful of homemade jam can make an ordinary breakfast feel a little more special—and this Pomegranate Cranberry Jam brings a bright, tangy twist to the table.
Tart cranberries meet juicy pomegranate for a jewel-colored spread that’s lovely on toast, biscuits, or a cheese board. Here’s what you’ll need, how to make it, and a few easy ways to enjoy every last spoonful.
This is one of the easiest jam recipes you will make. Cranberries are loaded with natural pectin which makes them gel easily when combined with sugar. If you have ever made homemade cranberry sauce you know what I mean.
You want to use fresh cranberries for this. I usually throw a bag or two in the freezer to save for later in the year which would also work.
Ingredients for Cranberry Pomegranate Jam
This jam is basically cranberry sauce made with pomegranate juice. All of the ingredients are easy to find in Fall when cranberries are in season:
- fresh or frozen cranberries
- pomegranate juice
- lemon juice
- sugar
I used fresh pomegranate juice from the tree in my yard, but store bought is fine.
Sugar free substitutes can be used but the jam will be softer. Consider a teaspoon of cornstarch mixed in completely before cooking to thicken it.
Variations for Cranberry Pomegranate Jam
If you want to try something a little different than plain jam, try mixing in some herbs, like basil or rosemary. Or, if you are really adventurous add a little jalapeno for a spicy kick.
Add whole fresh herbs, or half a jalapeno pepper, while cooking then remove before blending.
Recipe
Ingredients
- 12 ounce cranberries
- ¾ cups pomegranate juice (canned or freshly squeezed)
- 1 cup sugar
- 2 tablespoons lemon (juice)
- ½ jalapeno pepper, seeded (optional)
Instructions
- In a large saucepan, bring pomegranate juice and cranberries to a boil. Reduce heat to medium and cook for 5 minutes.12 ounce cranberries, ¾ cups pomegranate juice
- Add sugar, lemon juice and pepper (if using) and reduce heat to low. Simmer for 10 minutes.1 cup sugar, 2 tablespoons lemon, ½ jalapeno pepper, seeded
- Remove pepper. Puree with an immersion blender, traditional blender or food processor.
Notes
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Tammy Simpson
Is it 1 cup sugar?
Audrey
It was supposed to be! Thanks for catching that. I fixed in the recipe.
Tammy Simpson
Thank you. I guess it doesn’t need pectin?
Audrey
Nope, the cranberries will take care of the gelling.
Jolie Egusa
I haven’t tried yet but cranberry’s are pretty tartans I’m wondering if one cup of sugar is enough?
Audrey
Try freezing a metal tablespoon before you start making it. After you let it simmer for ten minutes (step 2) pour a little jam onto the frozen spoon to quickly chill it, then taste it. If you think it needs to be sweeter add more sugar and cook another minute or so to dissolve it completely..