Simmer the cranberries in the pomegranate juice till they are squishy, about 20 minutes
Scoop out the cranberries and press them through a sieve held over the pomegranate juice then add the cranberry pulp back into the pn
Add the sugar and heat gently till dissolved then boil rapidly to setting point 105C or when sets on a saucer chilled in the freezer
Ladle into sterilised jars
Check out my jam making article for checking on the setting point for your jam and also my article on sterilising your jars.This cranberry and pomegranate jam will keep up to a year in a cool dark place, once opened store in the fridge and use within a month.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword cranberries, cranberry jam, pomegranate
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