3-1/2 cups organic prepared or bottled pomegranate juice (unsweetened)
6 Tbsp Ball Quick Pectin
1/2 teaspoon organic vegan butter
5 cups raw organic cane sugar
*6 (8 oz) half pint glass or 2 1/4 quart glass preserving jars with lids
*If you are just doing a quick jam and not storing long term, you can skip the boiling jars step. To long term preserve, follow canning instructions on pectin label.
To get stated, n a 6- or 8-quart saucepan add pomegranate juice. Then add in berries.
Gradually stir in the pectin.
Add 1/2 tsp vegan butter next to reduce foaming.
Once all the ingredients are mixed, bring mixture to a full rolling boil, over high heat, stirring constantly.
When you have let the mixture boil for the remaining time and the sugar has dissolved, remove from the heat.