Pomegranate strawberry jam

I made this Pomegranate strawberry preserve / jam recently. At first my plan was to use pomegranate alone, but then it came to my mind that pomegranate on its own has very less pectin, so I added strawberry to get the thickness. I have not gone for canning for this but kept it in fridge for a month. I haven't used any preservative or pectin, so it can be called a refrigerator jam:) This has become our new favorite jam. Hope you all like this beautiful delicious jam.

Instead of regular wheat bread I spread this jam on burger buns on the first day...yummy:)

Ingredients:
Pomegranate - 1
strawberry - 10
sugar - 1 cup
corn starch - 1 tbsp

Method:
Chop the cleaned strawberries into tiny pieces.
Choose seedless pomegranate. Peel the pomegranate and take out the pomegranate arils (edible seeds).
Cook the strawberry and pomegranate arils in 1 cup water, till strawberry gets cooked completely.
Let the pomegranate retain its shape (no mashing).
Add sugar and bring it to 1 string consistency.
Dissolve the cornstarch in 2 tbsp jam (separately) and pour back to the boiling jam.
It will start thickening. Stir in low flame till it gets little difficult to stir.
Switch off. Let cool.
Pour into cleaned sterilized glass bottle. Cool completely and store in fridge.

Serving suggestions:
Makes a spread on breads.
Also a good topping for ice-creams:)

Note:
I kept this in fridge for about a month and it stayed good.
Always use a clean dry spoon.
Store bought pectin can also be used instead of strawberry and corn starch.