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I’m sorting through my files and pictures on my computer, to figure out which recipes have a full compliment of pictures and which could use a bit of help. Most of them still only have a picture of the ingredients, before they boil, after they boil and then in the jars though. I need to convince my husband to help me out or teach my mom how to take pictures with the phone or something…seriously.

Pomegranates are a BIG love of mine. With a husband who can’t stand still and likes to snack at times, its the perfect solution. It keeps his hands busy, it rewards him almost instantaneously, and I don’t have to cook him nachos or something. I fell in love with pomegranates back in college I believe. Something my best friend Elaine ate most likely. They used to go on sale for $1 each, but then they became trendy and cool and there was a premium on them. Now you are lucky to get them for twice that in season. Which happens to coincide with the winter holidays here. Making this a perfect gift. Its homemade, bright-deep red in color, and can be fancied up with a bit of ribbon and a pretty label. Of course the addition of raspberries pretty much assures this won’t be local for one side of the country or the other….unless you live in Cali and can get greenhouse out of season berries. You could always freeze some raspberries in season and make this later on. Which would be the preferable thing for me. Or buy some. The jam I made with Cascadian Farm brand frozen berries is still one of my best to date. This recipe is adapted from one I saw and fell in love with on Green Kitchen Stories here.

Pomegranate Raspberry Thyme Jam Recipe

makes 6-8 quarter pint jars

3 pomegranates
one pint carton raspberries (or equivalent in frozen)
1/2 lemon, juiced
1 handful fresh thyme (I left mine on the stems and removed it before jarring)
1 cup sugar

  1. Prepare jars in water bath canner.
  2. Seed your pomegranates. This is best done in a large bowl of water. The pith and membranes float and can be easily sorted from the fruit. You loose some juice this way, but it is negligible to me at this point. It may be a bigger loss if you aren’t adept at this yet.
  3. Transfer fruit to large pot, add raspberries, thyme and sugar. Bring to a boil.
  4. Boil until set point, using the frozen plate method or your preferred method.
  5. Add lemon juice and stir to combine. (this is where I fished out the thyme)
  6. Ladle into jars, wipe rims and adjust two piece caps finger tight.
  7. Process ten minutes. Allow to settle overnight before removing bands and storing for a year in the pantry.

I haven’t cracked open a jar of this, although I did enjoy the “leftover” half jar with English Muffins at work. Much to the continued chagrin of some of my coworkers….they don’t quite believe I make it myself. I know they think I spoon Stonewall Kitchen into my own jars and pretend. Lol. The flavor on this is fresh and fruity and clean, with the depth of flavor from the infusion of thyme to brighten it up a bit.

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