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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.
Add sugar, lemon juice and pepper (if using) and reduce heat to low. Simmer for 10 minutes.
Remove pepper. Puree with an immersion blender, traditional blender or food processor.
Notes
Makes approximately 2 ½ cups of jam. If desired, jam may be canned in sterilized 4 ounce jars processing for 10 minutes in a water bath canner.