One of the most important parameters to which consumers are sensitive when selecting jams is the color. Anthocyanin and colour development of pomegranate jams made from ‘Mollar’ cultivar were analysed during five months. Different temperatures (5ºC and 25ºC) and light exposures (daylight and darkness) were tested during storage. Also the influence of pectin on jam preparation was evaluated. The results concluded that high methoxy pectins yielded better pomegranate jams because of their high a* values (34% higher than low methoxy ones). Optimal storage conditions were achieved at 5ºC and no light exposure at all.