Prepare and sterilize twelve 125ml jars and lids.
Prepare the pomegranates (peel, remove membranes, remove seeds and rinse seeds)
Immersing the fruit in cold water can help to separate the seed kernels
Put the pomegranate seeds, cranberries and 75ml water in a medium copper bottomed stockpot.
Cover fruit and cook for 10 minutes over medium heat until seeds are tender.
Place a large strainer over a large bowl.
Line the strainer with a layer of cheesecloth with plenty of overhang.
Pour in the cooked pomegranate seeds, cranberries and liquid.
Gather the ends of the cheese cloth together and squeeze to extract all the juice.
Discard the seeds and cranberries.
Pour the juice back in a pot and simmer gently until the liquid measures approximately 1 litre.
Place reduced juice, lemon juice, and sugar in a large pot over medium-high heat.
Bring liquid to a boil.
Add pectin and return liquid to a rolling boil.
Boil liquid for about 1 minute, taking care to stir constantly.
Fill hot, sterilized jars with the jam mixture to within 1 cm of the rim.
Wipe the rims carefully and screw on hot sterilized lids and rings.
Allow to cool and store.