Strawberry Pomegranate Jam

This strawberry pomegranate jam combines sweet strawberries, tart pomegranate juice, and fresh lemon for a beautifully balanced homemade jam. Easy to make with just a handful of ingredients, it's delicious on sourdough toast, muffins, oatmeal, and yogurt.

Course Condiments

Cuisine American

Keyword Condiment

Prep Time 5

Cook Time 40

Total Time 45

Servings × 300 ml jars

Calories 33kcal

Author Kate Freebairn

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