Place the pomegranate juice, lime zest, lime juice, slices of lime and thyme in a pan, bring to the boil, cook for approx. 5 mins. Add the preserving sugar, cook on a rolling boil for approx. 4 mins. Mix in the previously set aside pomegranate seeds and set the jam aside.
Bring the water, butter and salt to the boil, reduce the heat, add all of the flour at once, stir with a risotto spoon until a smooth dough has formed which separates from the base of the pan. Remove the pan from the heat, allow the dough to cool slightly, gradually mix in the eggs using the dough hook on a hand mixer. The dough should be soft, but not runny. Mix in 100 g of cheese, set aside the rest.
With wet hands, shape into approx. 25 balls. Place on a baking tray lined with baking paper, brush with water, sprinkle with the reserved cheese.
Approx. 30 mins. in the centre of an oven preheated to 180°C. Do not open the oven during baking! Then switch the oven off and leave to dry with the door slightly ajar for approx. 30 mins., remove from the oven. Serve with the jam.