I can't see a pomegranate without thinking of the Greek Persephone and the underworld myth.
Which you can read about here:
Those beautiful red pomegranate seeds (arils) are irresistible this time of year. And so, I decided to combine the classic American seasonal flavor of Cranberries with that of Pomegranate in my
Cran-Pomagranate Quick Jam
36oz fresh or frozen cranberries
4 1/2 cups cane sugar
2 cups Pomegranate juice
3 1/2 cups cane sugar
1/2 package Certo liquid pectin
6 medium sized glass canning jars with rings and lids
Clean and prepare your jars and rings. I sanitize them by washing in hot soapy water. I generally don't do a water bath afterwards b/c... well... I don't like to. LOL! In a large pot, mix together cranberries and 4 1/2 cups sugar. Cook on medium high heat for about 20-30 minutes, stirring often. When the berries pop and cook down, and the "jam" starts sticking to your spoon reduce heat to a simmer. In a 2nd large pot, mix Pomgranate juice and 3 1/2 cups sugar. Bring to a rolling boil and then add the pectin. Stir at a high boil for 60 seconds and then dump the liquid into the pot of cranberries. Mix together briskly and allow to come to a boil altogether for about 60 seconds. Ladle your jam into the jars and cover with lids. Wait until they cool a bit and you hear the seals "pop". Then transfer the jam to the refrigerator. It'll hold in the fridge for about 3 weeks. If you want it to hold longer, freeze it for up to a year. Thaw it out when you're ready to use.
You could also use a waterbath method to seal the jars so that you don't have to refrigerate them and they'll keep on the shelf for up to a year.