In a small saucepan, stir together the POM Wonderful 100% Pomegranate Juice, lemon juice, and salt. Gradually whisk in pectin. Bring mixture to a full rolling boil. Stirring constantly, add agave and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat.
Stir in chili flakes and divide between two 8-oz. canning jars. Let cool to room temp for 30 minutes, stirring occasionally. After it has cooled, add ¼ cup POM Pomegranate Arils to each jar. Jam can be stored in refrigerator for up to 3 weeks.
Heat oven to 325°F. Place phyllo cups on a rimmed baking sheet. Add a cube of cheese in each cup. Bake for 5 to 7 minutes until cups are browned and crisped and cheese has softened.
Remove from oven and top each bite with ½ teaspoon of jam and some chopped pistachios. Serve warm.
1 cup POM Wonderful 100% Pomegranate Juice
½ cup POM Pomegranate Arils
1 tablespoon lemon juicepinch of kosher salt
1½ tablespoons low- or no-sugar-needed pectin
¼ cup agave syrup
1 teaspoon red chili flakes
8 oz. Brie, cut into ¾-inch cubes
30 phyllo pastry cups
2 tablespoons Wonderful Pistachios, chopped, for garnish