Pomegranate Jalapeno Jam

Pomegranate jalapeno jam. The best thing ever.

Pomegranate jalapeno jam. AKA the best thing ever.

I had a Facebook friend mention she made pomegranate jalapeno jam for Christmas gift. Since we have a few pomegranate trees and I grew a crapton of jalapenos, I felt the immediate need to make it. I scampered out to the garden and picked my special hot jalapenos and a bucket of pomegranates.

This is what a pomegranate tree looks like.

This is what a pomegranate tree looks like.

Juicing pomegranates is its own special kind of fun, the little pips will spit red juice at you and stain everything, the pith holds tight to the pips, it’s a lot of work. I have found if you put your pomegranate under water it makes it much easier to remove the pips.

Trust me, this prevents a lot of mess.

Trust me, this prevents a lot of mess.

My Mom has one of those industrial steam juicers, that makes it a whisper easier to juice them as well. If you don’t have access to pomegranates just go buy a bottle of Pom Wonderful juice and cheat, actually I highly recommend doing that, it will save you a lot of time.

Steam juicer. I love this thing.

Steam juicer. I love this thing.

3.5 cups pomegranate juice

1 cup jalapeno pulp (about 6 large)

6 Tbsp Classic Pectin (Or 1 box)

1/2 tsp butter

5 cups sugar

1/4 cup lemon juice

Puree your jalapenos with 1/2 cup pomegranate juice in your cuisinart, you  may use less or more jalapenos, just make sure you end up with 4.5 cups of liquid.

The pom/jalapeno mixture. This will singe your nose hair's, beware.

The pom/jalapeno mixture. This will singe your nose hair’s, beware.

Put the juice mixture in a large saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter to reduce foaming. Bring mixture to a full boil, stirring constantly.

Pips! Before juicing.

Pips! Before juicing.

Add the sugar and lemon juice, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Leave 1/4 inch headspace in your jars.  Process in a boiling water canner for 10 minutes.

Serve over pork chops, or cream cheese, or off the spoon.
Pomegranates are pretty.

Pomegranates are pretty.


Filed under Ag, agriculture, food, Know a California Farmer, photos, Ranch life, Recipe, Uncategorized

11 Responses to Pomegranate Jalapeno Jam

  1. Pingback: Holiday Jalapeno Jelly | All Blog One

  2. Brian

    I’m definitely trying this in the morning. We just did over sixty 1/2-pint jars of pomegranate jelly today, and I need something a little different for the last few batches worth of juice.

  3. Emily Lehman

    How many jars did this make??


    Just made pomegranate jalapeño jam. It is awesome! I got 8- 1/2 pints. I will definitely be making this again.

  5. Pingback: Botched Basil Pepper Jelly Redemption | The Journey of Two

  6. Melissa

    I’m thinking about using this in an icing for a chocolate pomegranate cake. This could be really interesting. Thanks for the recipe!

  7. Debbie Austin

    Thank you for this recipe. I made it for family & friends Christmas gifts last year & it was a hit. So much so, that I’m making more this year.

  8. janie blue

    This jelly is delicious! I made 3 cases with real pomegranate juice and jalapeno’s fresh from my garden. Thank you so much for the recipe!

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