Here is the link to the recipe and more directions. Recipe
Kitchen aid and all, out we went! I had a bowl of water to rinse, a knife to cut, rubber gloves, the juicing attachment, a bowl with a strainer on top, and a bucket for the empty shells.
The other option is to go outside where everything can get good and juicy, cut the pomegranate in half, and shove it on the juicer!
I have done both. The first produces the best flavor a pomegranate can make. It is sweet, tart, and rich. However, it took me a whole day to get enough seeds out to make a batch of jam. This fall I decided to go with the quick and dirty. It only took about an hour to get the juice out. However, the taste has a bit of the bitter, nuttiness that the pomegranates have when you eat the berry with the seed.
I also admit, but juicing station looked like the scene of a murder when I was done.
The process of actually cooking the jam is fairly fast so make sure the sugar and pectin are ready to go, and have a timer on hand.
Follow the recipe to cook the juice, pectin, and sugar. I stirred with one hand and kept my other on the stove knob, because the juice can boil out of control very quickly.
Very carefully fill the jars. I would recommend gloves because this stuff is hot!
The last step is to boil the filled and sealed jars for five minutes so that they can stay on the shelf unrefrigerated. Be very careful lifting these in and out of the boiling water. My tongs slipped on a big jar which splashed boiling water and burned my arm pretty badly. I conveniently wasn't wearing sleeves or one of my 10 adorable aprons!