Found on happyhourprojects
Makes 4 half pints
2 c. Pom Wonderful (100% unsweetened pomegranate juice) – this is a 16 oz. bottle
2 c. sugar
1 pint raspberries
3 Tbsps lemon juice
Add your pomegranate juice and sugar to a saucepan, and cook it on medium-high heat until the sugar dissolves, stirring often. Then, add your raspberries. Once they heat up a bit, use a potato masher and squish them, so that you have small pieces. Then, cook for another 45 minutes or so, until your jam has reached 220 degrees and thick consistency. In the last 5 minutes or so of cooking, add your lemon juice.
Fill jars to 1/4 inch headspace. Assemble lids and tighten to finger tight. Process in a boiling water bath canner for 10 minutes. Then, turn off the water and let it sit for 5 minutes in the hot water. Then take your jars out, and cool them on a wire rack or a towel.