Cranberry Pomegranate Jam

Making Cranberry Pomegranate Jam is going to be my new Thanksgiving tradition. I made it last year and it was so good that I wished I’d bought more cranberries just so I could make this again during the winter. So not making that mistake this year!

A beautifully lit counter filled with jars of homemade cranberry berry preserves and a slice of toast slathered in jam.


I always seem to have a lone bag of cranberries after the holidays. Sometimes even two. Always shoved at the back of my produce drawer no less. Not sure how but it happens every single year but ’tis the case. My new favorite way to use up said cranberries is to make Cranberry Pomegranate Jam. Reminiscent of cranberry sauce but holds up so much better on a turkey sandwich. Downright dreamy on a buttered english muffin, the jam is just as at home in a savory dish (think glazed pork roast) as it is with something sweet (I’m looking at you jammy oat bars….)

Also, it makes the BEST peanut butter and jelly sandwich. Trust me, I know.

Loose cranberries, two jars of covered cranberry jam, and one open bottle of crimson red cranberry preserves.


At the risk of sounding like a broken record, this is a super easy canning recipe. You simply simmer whole (fresh) cranberries, sugar, and pomegranate juice. Like I said, easy peasy. It feels like all the recipes I’ve been sharing lately I describe as “easy”. I suppose that’s just testament to where I am in my life right now but none the less, this is a simple one.

Busy, working mom = the easier the recipes the better. You feel me? 🙂

Showing the end result of a cranberry jam recipe. Two full jars, one open, and loose cranberries on a white counter.


I don’t even bother canning the jam. Once the jam is cooked, I let it cool, and then put the jars in the freezer. My family goes through jam pretty quick so it’s never a problem to use it up within a few months. You could easily store the jam in the fridge if you are going to use it within the month or if you want to gift it. Like I said, I keep one jar out and freeze the others.

A slice of wheat toast on a white plate. The toast is spread generously with cranberry jam. An open jar of cranberry jam sits next to the toast.


As most of you know, Dixie Crystals is a long time partner and supporter of Mountain Mama Cooks. This recipe was made using their sugar and the recipe lives on their site. You can get the full ingredient list and directions —-> CRANBERRY POMEGRANATE JAM RECIPE

Have a wonderful Thanksgiving and as always, thanks for reading. I’m grateful that you’re here. xo, Kelley

recipe by Mountain Mama Cooks/ photos by Kellie Hatcher