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This strawberry pomegranate jam is sweet, tart, and bursting with fresh fruit flavor. Made with just a handful of simple ingredients, it’s delicious on buttered sourdough toast, oatmeal, and yogurt.
A Few Things I Love About This Jam
If you’ve ever found a handful of strawberries lingering in the fridge, this is one of my favorite ways to use them up. I often freeze extra strawberries as they accumulate and then make a batch of jam once I have enough.
The pomegranate juice is what makes this recipe special. It adds a bright tartness that balances the sweetness of the strawberries beautifully, making the jam taste a little more interesting than a classic strawberry version.
I also love how easy it is to make. There’s no complicated prep or special equipment needed. Just add everything to a pot and let it cook down into a delicious homemade jam.
Ingredients
- Strawberries – The star of the show! If you can, try to find strawberries that are ruby red right to the base of the leaves.
- Green Apple – Green apple adds natural pectin and helps set it to a classic jam texture without affecting the flavor.
- Lemon Zest + Juice – Using both the zest and juice adds a nice layer of brightness and helps the jam’s texture set.
- Sugar – I’ve included what I believe to be the perfect amount of sugar, but you can adjust if you want to. Keep in mind using less sugar may yield a slightly less jammy texture.
- Pomegranate Juice – Even though pomegranate juice is tart, it does contain a lot of natural sugar which also lends a hand to the sweet depth of flavor in the jam.
How To Make Strawberry Pomegranate Jam
This recipe is incredibly simple to make, with no lengthy prep or messy task of de-seeding a pomegranate. The trickiest part is knowing when the jam has fully cooked down, so it’s important to keep an eye on the texture as it simmers.
Kate’s Pro Tip
Cooking Time Tip
Don’t stress too much about the cooking time. If the jam seems a little loose, an extra 5 to 10 minutes of cooking won’t hurt. If it’s still not thick enough once cooled, simply return it to the stove and cook a little longer.
Just add everything to a saucepan and let it bubble away until thick, glossy, and jam-like. As it cooks, the strawberries soften and break down, creating a beautiful ruby-red jam that’s ready to spoon into jars and enjoy.
Kate’s Pro Tip
Smooth Jam Tip
The apples should mostly dissolve as the jam cooks. If you have any larger pieces left, just remove them before jarring. But save them! They’re delicious stirred into oatmeal or spooned over ice cream.
How To Use Strawberry Pomegranate Jam
My favorite way to enjoy this jam is spread generously onto warm buttered toast or a batch of sourdough strawberry muffins. The sweet strawberries and tart pomegranate pairs beautifully with freshly baked sourdough bread and fruity muffins.
If you’re looking for something a little different, try using the jam to make a quick homemade vinaigrette. Add a spoonful of jam to a jar with olive oil, balsamic vinegar, lemon juice, and a pinch of salt, then shake until combined. It’s delicious drizzled over leafy greens with crunchy sourdough croutons.
This jam also makes a wonderful filling for homemade sourdough pop tarts. The bright fruit flavor works perfectly with the flaky pastry and sweet glaze.
How to Store + Freeze
Strawberry Pomegranate Jam should be stored in a clean and sealed container, preferably glass, in the fridge for up to 2 weeks.
You can freeze this jam as well, for about 3 months, just leave about 2cm headroom for expansion.
Frequently Asked Questions
You may not have cooked out enough liquid. If the jam is still loose after 24hrs in the fridge, you can add it back to a pot on the stove and cook until bubbling for another 10-12 minutes.
Yes, you can. They’re a great substitute for fresh if they’re not in season.
You don’t! This recipe calls for pomegranate juice to save the mess of opening and de-seeding a pomegranate.
While you don’t have to, it’s recommended as it really helps set the texture to a classic jam consistency.
Strawberry Pomegranate Jam
Equipment
- Medium Saucepan
- Pairing Knife
- Large Spoon
- Stainless Steel Ladle
- Glass Jars (I've used two 300 ml jars)
Ingredients
- 780 g Strawberries, tops removed (950 g whole strawberries, about 2 lbs)
- 1 Green Apple, diced (210 g whole, 160 g cut up)
- 1 Lemon, zest and juice
- 225 g Sugar
- 170 g Pomegranate Juice
Instructions
- Combine all ingredients in a medium saucepan.
- Place the saucepan over medium-high heat and bring the mixture to a vigorous simmer. Cook for 20 minutes, stirring occasionally.If the mixture starts to boil too rapidly, reduce the heat slightly. You want plenty of bubbling, but not a rolling boil. If foam forms on the surface, you can skim it off if you wish, although it will usually dissolve back into the jam as it cooks.
- After 20 minutes, reduce the heat to medium and continue cooking for another 20 minutes, stirring occasionally. As the jam cooks, the strawberries will break down and the mixture will begin to thicken. It should look glossy and jam-like, with a deep ruby-red color.
- Remove the saucepan from the heat and allow the jam to cool for around 5 minutes. If desired, use a spoon to remove any larger pieces of apple skin.
- Carefully ladle the warm jam into clean jars and allow it to cool completely before sealing. Store in the refrigerator for up to 2 weeks.
Notes
- If you’re unsure when the jam will be ready, an extra five to ten minutes over medium heat won’t hurt and can help ensure a perfectly jammy consistency. Worst case, if notice it’s a bit loose after a few hours, you can always put it back on the stove to cook a bit longer.
- If you cook long enough, the apples should almost fully dissolve but their skins. However during testing, I found sometimes the apples didn’t fully dissolve. If they don’t, remove them but don’t toss them! They absorb delicious strawberry flavor and make a yummy topping on ice cream or stirred into oatmeal.
- Using a wider saucepan always helps. Strawberries are low in pectin so you want to make sure to cook out as much liquid as possible to achieve the proper jam texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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