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.
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.
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.
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.
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.
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.