Bam Bam Pomegranate Jam

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Chili flakes
  • 3 1/2 cups Pomegranate, juice
  • 1 cup Raspberries

• Baking & Spices

  • 1 1/2 tsp Chili powder
  • 1/4 tsp Salt
  • 4 cups Sugar

Found on bowl-me-over.com

Description

Directions

• Juice the pomegranates. Youll need 3 1/2 cups of juice. Depending on the size of the poms, youll need about three. Measure out exactly 5 cups.
• Clean the raspberries mash them well. Youll need exactly 1 cup.
• Place jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterlilize, keep warm.
• In a heavy stock pot, place the pomegranate juice, raspberries, chili powder, chili flakes, salt & butter (if using). Mix everything together well.
• Measure ¼ cup of sugar and mix it with the contents of the Low Sugar Sure-Jell. Sprinkle it into the pomegranate/raspberries mixture. Mix well again and set it on the stove on high and bring to a boil, stirring constantly.
• When it comes to a hard boil (a hard boil is one you cant stir down with spoon) add the remaining sugar.
• Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for exactly one minute. (Set a timer to make sure you get it for a full minute).
• Remove from the stove & immediately ladle into sterilized jars. Place lids on jars, screw on tightly. Process in a hot bath (boiling water) for 10 minutes to seal the jars.
• The seeds of the raspberries rise to the top of the jars. If you want to spread the seeds thru-out the jar, flip them over every 20 minutes for about an hour. As the jam begins to set & jell the seeds will be distributed thru-out the entire jar, rather than just at the top.
• Makes 6-7 eight oz. jars.