Perfectly sweet with just a touch of heat Bam Bam Pomegranate Jam is delicious topping off bread & butter or your favorite PB&J. I use jam to make delicious homemade salad dressings too - it's so versatile!
For another great fall treat, try the Crock Pot Pumpkin Butter Recipe!
Here's how Bam Bam Pomegranate Jam came about. My hubby and I went for a walk in our neighborhood. Around the corner and about half a block away, our neighbors were unloading buckets and buckets of pomegranates!
Living here in the Central Valley makes for an abundance of fruits and vegetables all year long!
Anyway, back to our walk - you know I make friends wherever I go, so of course I struck up a conversation with the neighbors. Long story short, I came home with all of the pomegranates I could carry.
Big red orbs of deliciousness draped in my t-shirt which got completely stretched out of shape.
I was a happy gal!
My favorite thing I made with those pomegranates was this jam. I've made it several times now. I've played with the amount of "bam" in the jam and now like Goldilocks and the Three Bears, this recipe is just right!
The "bam" in this recipe comes from chili powder and chili flakes. Not too much.... not too little. It took some experimenting.
The final jam is the perfect balance of sweet and warmth. It's not hot. It's not even spicy - the combination of spices adds a warmth to jam that is simply delicious!
To the pomegranate juice I added raspberries. The sweetness from the berries balances that light tart taste from the poms. Yep, this is my new favorite jam! It's low sugar too which makes it that much better.
It's a jam I shared with my family at Thanksgiving, I mean we had to have plenty of taste testing, right? Tough job, but somebody has to do it! 😉
If you want to make this jam to give as gifts, it's truly easy enough. If you want to save it until after the Holidays (and keep it all for yourself) you'll be happy you did! 😀
It's a wonderful jam to make in the winter. Pomegranates are in season at your market too - be sure to pin this one for after the craziness of the holidays.
This jam is delicious for toast & jam or PB&J's!
Serving suggestions
Did you know this? You can use jam to make the BEST homemade salad dressing. It adds a ton of flavor. Big shortcut and it tastes 100% better than what you buy at the store!
Here's one of my favorite recipes for salad vinaigrette. Instead of using marmalade just sub the pomegranate jam you made - yum!
I think you'll really love this Pomegranate Jelly Recipe - it's a delicious homemade jam that is packed with flavor.
Jam is a wonderful Hostess Gift and a great gift all year long! Everyone loves homemade gifts and one you can eat too, even better! YUM!
More Homemade Jam and Jellies to try!
- Orange Jelly - sweet sunshine in a jar!
- Apricot Pineapple Jam - so popular on the blog
- Strawberry Rhubarb Jam - this one is everyone's favorites!
To learn how make the BEST Homemade Jam please click here!
Bam Bam Pomegranate Jam
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
Instructions
- 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.
- Clean the raspberries mash them well. You'll need exactly 1 cup.
- Place jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterlilize, keep warm.
- In a heavy stock pot, place the pomegranate juice, raspberries, chili powder, chili flakes, salt & butter (if using). Mix everything together well.
- 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.
- When it comes to a hard boil (a hard boil is one you can't stir down with spoon) add the remaining sugar.
- 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).
- 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.
- 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.
- Makes 6-7 eight oz. jars.
Cat says
This Bam Bam Pomegranate Jam is absolutely fabulous! I've made it at least 3 times & everyone loves it. I'm fairly new to jam making/canning & found it super easy to follow this recipe. When I made this the 1st time, I was so pleasantly surprised at the gorgeous & delicious end product, b/c it looked like I'd been making jam for years! lol Having success w/this recipe led me to make your Cranberry Jalapeño Jam as well. OMG, not sure which one of these was better, but either way, I'm in hooked on both recipes! 🙂
The chili powder in the Bam Bam Jam is spot on & soooooo delicious! I'm too lazy to juice a pomegranate, so I use POM juice & then 1/2 c. orange juice b/c I always forget to buy the larger bottle of POM & end up w/only 24 oz It ends up tasting pretty good w/the OJ & the smashed raspberries just add that extra "oomph" that elevates it to fancy pants jam heeheehee
Thank you for sharing such great recipes w/simple instructions for novices like me. I'm onto make the Pineapple Jam now & going to add some Serrano peppers! YAYAYA! lolol
Debra Clark says
Oooh Cat, I love hearing your substitutions, that's so helpful! And just look at you... you're a master jammer now! YAY!! I think we all thought it was complicated, right? Come to find out, we just need to follow instructions and the end result is so amazing! Thank you for the glowing rating. MUCH appreciated!!
Kate says
My mother-in-law is rarely impressed by anything I make, but she texted me the day after we gave her a jar of this jam to say how much she loved it. I made it last year as written (and it was delicious) but decided to try it with Kashmiri chili powder and gochugaru chili flakes this year. It's a bit spicier but still delicious!
Debra Clark says
Bring on the spice, that sounds amazing Kate! I'd stand in line for that jam!! Congratulations on the kudos, that's awesome!!
Marissa says
Hi. I just finished making this delicious recipe. I actually substituted the Chili Powder for Cayenne and instead of 1 1/2 tsp I only used 3/4 tsp. I still added the chili pepper flakes. The end result is really tasty with a good amount of heat on the back end.
Here is my quarry, I forgot to flip the jars every 20 minutes after the water bath to distribute the rasberry seeds throughout the jam. Is it too late to fix? I’m wondering if a second water bath would heat the jam up enough that I could work with it. What are your thoughts on this?
Bowl Me Over says
There is nothing wrong with the jam, so you don't have to flip the jam to distribute the seeds. It just looks prettier. BUT you can do another 10 minute water bath. Yes, I believe it would heat the jam up enough so you can flip and distribute. Enjoy the jam Marissa, it's SO good!!!
Cindy says
I'm adding this to my annual jam making list - it's fantastic!
MARYE AUDET-WHITE says
This pomegranate jam was delicious! I put two sugar cookies together with it in the middle then dipped half the cookie sandwich in white chocolate and sprinkled with some edible glitter. It was absolutely divine.
Camden says
I can't wait to try your recipe for pomegranate jelly. It looks beautiful, and delicious!
One Crazy House says
PB&J WITH heat? I'm intrigued... I have to whip up a batch of pomegranate jam!
Cyndy says
The idea of pomegranate jelly makes my mouth water and my heart sing. I can't wait to try this recipe and spread it on literally everything.
Sharon says
I can't wait to slather this pomegranate jelly onto an English muffin!