© 2011 Green Kitchen Stories Pomegranate_jam_2

Pomegranate, Raspberry & Thyme Jam

With only a few days left until Christmas we wanted to share one last holiday recipe with you. This jam is actually a perfect Christmas gift (or a perfect gift for any occasion). It is simple to make, and if you use small jars one batch will be enough for supplying your whole family. We don’t eat a lot of jam in our family, most of them are too sweet for us. But when we do we always go for the naturally sweetened or unsweetened kind. When you heat pomegranate seeds and raspberries they become quite sweet on their own, so this jam doesn’t need much sweetener at all, we just added a little agave syrup in the end. The fresh thyme gives it a nice twist, and it blends unexpectedly well with the fruity flavors. So basically, all we want to say here is that you should give this jam an hour of your life and you will both have a delicious treat for breakfast and your last Christmas gifts all wrapped up and ready. Enjoy!

Pomegranate, Raspberry & Thyme Jam
Makes 6–8 small jars

We don’t blend the seeds since we like our jam crunchy. But you can easily blend them to get a smoother jam .

3 pomegranates
250 g frozen raspberries
1/2 lemon, juice
1 handful fresh thyme leaves
1/2 cup agave syrup (or more to your own taste)

1. Divide the pomegranates in half and transfer them to a large bowl, in which you discard the peel and the membranes so that only seeds and juice is left. This is kind of messy so don’t wear your favorite shirt. You could also fill the bowl with water and do this with your hands below the surface, but you will lose some of the juice in the process.
2. Transfer the juice and seeds to a large pot. Add the raspberries and agave and heat slowly until it boils. Stir well so that all is mixed.
3. As soon as it boils, lower the heat, add the thyme leaves, stir around and let everything simmer for 20-30 minutes.
4. Meanwhile sterilize the jars by boiling them in hot water for several minutes.
5. Add the lemon juice. Let it stay on the heat for one more minute.
6. Transfer it carefully into the sterilized bottles and close the lid. Allow it to set at room temperature.
7. Refrigerate when set. Stays fresh for a few weeks.

 Ps. BIG HUGS to all of you. Hope you have a great Christmas! Elsa is at least super excited about celebrating her first real Christmas (last year was in Thailand). She (kind of) sings Christmas songs all day long.

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27 Comments

  1. Posted 22 Dec ’11 at 21:48 | #

    I guess you could say you GOT YOUR JAM ON.

    I’m so sorry.

    This seriously looks rockin’ good!

  2. Emily
    Posted 22 Dec ’11 at 21:54 | #

    I have been waiting for u to post this so that I could finally use the huge pomegranates in my fridge. I will jump right on it!
    Thank you guys!

  3. Sanja
    Posted 22 Dec ’11 at 22:25 | #

    Thank you for all your wonderful healthy recipes. I am not a vegetarian, but very like fruits and vegetables, so I enjoy your recipes. Photos are filled with positive energy, as is your little family. Keep doing this in the future. Merry Christmas and Happy New Year!

  4. Posted 22 Dec ’11 at 22:36 | #

    It sounds so delicious! Pomegranates are one of my favorite fruits!
    Merry Christmas sweet family!

  5. Posted 22 Dec ’11 at 23:04 | #

    gorgeous! merry christmas to you guys!

  6. Matilda
    Posted 23 Dec ’11 at 00:12 | #

    Merry Christmas to you all! Hope you have a safe and happy time with your family and friends and that your day is filled with laughter, quality conversation and good food. Thank you again for the gorgeous posts this year!!!

  7. Posted 23 Dec ’11 at 01:09 | #

    The jam is so pretty and I can’t wait to try it. Wishing you a very Merry Christmas and Happy New Year!

  8. Emily
    Posted 23 Dec ’11 at 09:52 | #

    I just made a couple of jars of this! Thanks a million! It tastes sooo good and was very easy to make. I really appreciate that you can actually taste the fruit in this recipe, not only the sugar!

  9. Posted 23 Dec ’11 at 10:52 | #

    That is absolutely gorgeous thing, I wouldn’t dare to eat it, just watch!;) Thyme in jam? Really goooood! Merry, merry Xmas and regards from Poland:)

  10. Posted 23 Dec ’11 at 12:08 | #

    Beautiful jam. I’ve never tried pomegranate jam before, but I love raspberries and lemon and thyme. Sounds like a winner to me. Great idea. Merry Christmas. Enjoy the holidays with Elsa!

  11. Posted 23 Dec ’11 at 14:05 | #

    Ah, so much LOVE!!! These pictures and the text is so filled with heart! I can almost hear Elsa singing an dancing around! I wish you all bliss in the universe!

  12. Posted 24 Dec ’11 at 18:08 | #

    I would have never thought to combine raspberries and pomegranates but I am going to start immediately. Merry Christmas!

  13. Posted 26 Dec ’11 at 08:00 | #

    This looks and sounds utterly delicious. I was just wondering what to do with my leftover pomegranate. Now I know. :) Hope you had an amazing holiday!

  14. Nina
    Posted 28 Dec ’11 at 22:31 | #

    Concerning the pomegranate mess – this made my life a bit easier: http://www.myspace.com/video/vid/48099680#pm_cmp=vid_OEV_P_P

  15. christine
    Posted 30 Dec ’11 at 10:31 | #

    love, love, loved this jam. no more left. ate and gifted it with pride! thank you for another simple, yet flavourful, recipe.

  16. Kelly
    Posted 30 Dec ’11 at 23:53 | #

    Wonderful! This looks so refreshing and good, I cannot wait to make it. I do have a question for you, though. What kind of jars did you use for this particular recipe? Any good suggestions on where to buy jars this time of year? I have scads of ball jars, but those run a bit boring after a while and well, we have a hard time finding them this time of year. I thought if I had to order them anyway, I might as well vary the style up a bit and get something cuter. :)

  17. Kelly
    Posted 31 Dec ’11 at 00:05 | #

    Ah, one other question – can this be canned properly – as in water boiled and sealed? Or is it only good for refrigeration?

  18. Elif
    Posted 4 Jan ’12 at 17:05 | #

    Hi, by chance I visited your blog couple of days ago and I’m in love with it. Congratulations…. Actually I’m living in Istanbul/Turkey and I’m afraid it’s not possible to find agave syrup here, may i replace it with sugar or brown sugar? thank you Elif

    • Posted 4 Jan ’12 at 18:00 | #

      Hi Elif, yes you can replace it with brown sugar, but I would probably prefer using honey instead.
      /David

  19. Posted 4 Jan ’12 at 19:58 | #

    Gorgeous! Can’t wait to go back home and try it for myself! Have a great new year

  20. Posted 4 Jan ’12 at 22:20 | #

    Oh WOW! That just looks yum! A perfect recipe to use up the pile of thyme I just harvested before the freeze!!

  21. christine
    Posted 1 Feb ’12 at 18:04 | #

    I love this my grandmother use to make a pomegranate jelly I loved it so much but have no idea how to make it. This will work thank you so very much for your post. If I do not want the seeds you said to blend new at this so not sure when or how? Thanks for your help.

  22. jen dalglish
    Posted 8 Feb ’12 at 07:40 | #

    hi there
    do you have an idea how long this keeps for in the fridge? thanks!

  23. Samantha C
    Posted 31 Aug ’12 at 17:17 | #

    Thrilled to have found this site & recipe! Though it dates back to Christmas, it is now Summer (August 31,2012 Labor day weekend) I have pomagranate trees that bloom like crazy twice a year & it sadens me to see the waste! I tell the neighbors to help themselves now they will be surprised when i show up with jam! Ive been periodically searching for a great recipe (that doesnt have me discard or strain the seeds after blending), your recipe is everything I’ve been looking for.

    Its summer now & i’m not sure how long i can wait but i’m going outside after i finish writing this to see how my tree’s are doing :)

  24. Jenny
    Posted 24 Dec ’12 at 16:33 | #

    Just tasted the jam – divine!!! Please make more jam recipes ;)

  25. Jen Ziaei
    Posted 9 Jan ’13 at 02:14 | #

    Hi… I wished to let you know that I made a pot of this jam for all our guests (all 80 of them) at our wedding in December. We have received so many lovely comments about the jam since then! Thank you for the lovely recipe.

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