Homemade Organic Pomegrante Blueberry Jam

Homemade Organic Pomegranate Jam

We pass by jam and jelly in the supermarket day after day and we don't think anything of just buying them again and again. But why not make it from time to time? You can choose any flavor and make it up to suit your cravings. I happen to crave pomegranate and blueberry quite often, it's a classic combo now a days and full of antioxidants to boot. You can't go wrong and it's great with savory or sweet items. This recipe shows you how to make that classic jam and make it homemade and easy at home. The jam can be served for breakfast of course or even paired with dinner as a glaze or side condiment for a holiday roast. A new take on the classic cranberry jelly, try something new and try this instead. Great for a gift during those busy holiday months too, it's a delish gift basket item. Show them you really care with a personalized gift, enjoy!

Homemade Organic Pomegrante Blueberry Jam

Ingredients

3-1/2 cups organic prepared or bottled pomegranate juice (unsweetened)

2 1/2 cups frozen or fresh organic blueberry & pomegranate fruit
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 

Directions

*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. 

Once rapid boiling occurs, pour in the entire measurement of sugar, stirring to dissolve. Return mixture to a full rolling boil. Once back to a boil, continue to boil hard for another 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. 

When you have let the mixture boil for the remaining time and the sugar has dissolved, remove from the heat. 

Pour hot the hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until it fits tightly. Place your sealed jars in a cold place to set up, at least 24 hours. 

When the jam has set up, unseal and serve as a side with your thanksgiving dinner as you would cranberry sauce or just as a breakfast spread. Enjoy! 

-Amy