Found on foodpreservation
By Sean Timberlake
* 1 cup fresh pomegranate juice
* 1 cup sugar
* Juice of 1/2 lime
* 1/2 cup pomegranate seeds
* Prep Time: 5 minutes
* Cook Time: 20 minutes
* Total Time: 25 minutes
* Yield: About 3 half-pints
Combine the pomegranate juice, sugar and lime juice in a wide, straight-sided skillet. Turn the heat on to medium high. Bring to a boil, stirring frequently to dissolve the sugar and prevent scorching.
Reduce heat to medium-high and continue to boil, stirring occasionally, until the mixture thickens and bubbles begin to build on each other, about 15 minutes. Add the reserved seeds, bring back to the boil and cook for another 5 minutes, or until the jam reaches the set point. Remove from heat.
Ladle into clean jars. If canning, fill to 1/2" headspace, and process for 10 minutes.
Alternatively, ladle into clean containers, allow to cool, and refrigerate. The jam will keep up to 3 months in the refrigerator.