Taste of Home and Ball mason jar company provide recipes for pomegranate jam and jelly. Pomegranate jam is very healthy, as it has antioxidant properties and is a good replacement for cranberry sauce or a good choice for breakfast on toast, biscuits or pancakes.
Taste of Home's recipe for pomegranate jelly starts with 3 1/2 cups of pomegranate juice and one 1 3/4-ounce package of fruit-flavored pectin. Combine the juice and the pectin in a Dutch oven, and bring it to a roiling boil, stirring constantly. Stir in 5 cups of sugar, and return to a boil, stirring for two minutes. Remove from heat, skim the foam off the top of the mixture, and pour it into sterilized canning jars. Process the canning jars in boiling water for five minutes.
The recipe from Ball mason jars also requires a boiling water canner or a canning setup. Pour 3 1/2 cups of pomegranate juice into a saucepan. It takes about five pomegranates to naturally procure the juice or two 16-ounce bottles of prepared pomegranate juice. Add 1/2 teaspoon of butter to the pan to prevent foam from forming. Add 5 cups of sugar, and stir until the mixture reaches a rolling boil for one minute. Remove from heat, skim foam off, pour into jars, and process them.