Pomegranate Apple Jelly

[5th graders mama]

Pom's are really cheap in our area right now!

 

2 pounds apples (I like granny smiths)

1 large or 2 medium pomegranates (to yield 1/3 cup juice) (or I suppose you can buy Pom at the health food store)

2 to 2-1/4 cups sugar in the raw

3 to 4 tablespoons strained fresh lemon juice

 

Cut each apple into 8 wedges (do not core or peel). Combine apples and 4 cups water in a heavy saucepan and bring to a boil. Reduce heat and simmer until apples are very tender, stirring occasionally, about 40 minutes. Remove from heat, cover and let stand 8 hours. Line a large sieve with a triple thickness of dampened cheesecloth; set over a large bowl. Pour apple mixture into sieve and press on the apple pieces with your press or a wooden spoon to crush them and release more juice. Let drain overnight.

 

Without cutting the pomegranates, roll them firmly against a hard surface to break up the juice sacs inside. Take care not to pierce the skin anywhere or the juice--which stains--will spurt out. When the pomegranate is really smushy, which means you have broken most of the juice sacs, pierce the skin with a knife and invert the pomegranate over a bowl; squeeze gently to release the juice. Strain the juice if necessary to remove any seeds or bits of pulp.

 

Measure apple juice and transfer to a heavy, wide saucepan or skillet. Add 3/4 cup sugar for each 1 cup juice. Mix in 3 tablespoons lemon juice. Cook over low heat, stirring, until sugar dissolves. Taste and add a little more lemon juice, if desired. Increase heat and bring to a boil. Adjust heat to maintain a simmer and cook, stirring occasionally, 10 minutes. Add the pomegranate juice and simmer until mixture reaches the jelly stage, about 5 minutes. To test for doneness, remove pan from heat. Put a tablespoon of jelly on a chilled saucer and place in freezer for 2 minutes to chill quickly. Mixture should firm to a soft jelly consistency. Skim off any foam on the surface of the jelly. Spoon hot jelly into clean, hot jars to within 1/2 inch from the top. Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly. Cool and refrigerate for up to 3 months. This is such a small recipe (3 half pints) that you may not want to crack out the canner, but you can process for 15 minutes in water bath if you want long term storage.