About the Recipe
Ingredients
3 ½ cups pomegranate juice
1 cup mashed raspberries
1 ½ teaspoon chili powder
½ teaspoon chili flakes
¼ teaspoon salt
4 cups sugar
1 teaspoon butter optional - the butter will keep the jam from foaming.
1.75 oz low sugar Sure Jell Be sure to use the pink "low sugar" package
Preparation
Step 1
Juice the pomegranates. You'll need 3 ½ cups of juice. Depending on the size of the poms, you'll need about three. Measure out exactly 3 ½ cups.
Step 2
Clean the raspberries mash them well. You'll need exactly 1 cup.
Step 3
Place jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterlilize, keep warm.
Step 4
In a heavy stock pot, place the pomegranate juice, raspberries, chili powder, chili flakes, salt & butter (if using). Mix everything together well.
Step 5
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.
Step 6
When it comes to a hard boil (a hard boil is one you can't stir down with spoon) add the remaining sugar.
Step 7
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).
Step 8
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.
Step 9
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.
Step 10
Makes 6-7 eight oz. jars.
©insanelygood