Pomegranate-Apple Jelly

I am sick! I have been for the last 5 days, not the kind of sick where you can still function at a somewhat normal pace. The kind of sick that all you want to do is lay in bed and do nothing. So.... I am going to be brief, post a great recipe for a beautiful pomegranate-apple jelly and climb back into my oh so comfy bed.

Pomegranate-Apple Jelly

Makes 4 pints

adapted from Fresh from the farmers market

*
5 whole apples ( peeled and cored)

1 pomegranate

4 tbsp. lemon juice

4 c. water

2 cup sugar

1/2 packet Pectin

cheesecloth

Pint Jelly Jars

Cut apples in to 1/2 and then quarter each half. Combine apples and water in large pan. Bring to a simmer, continue for 40 minutes. Remove from heat cover and let stand 8 hours.

Set a strainer lined with double layer of cheesecloth in a large bowl, place apple mixture into cheesecloth. Crush apples with the back of a spoon and let drain overnight in fridge.

Roll pomegranate on the counter firmly until all juice sacs have burst. Pierce with a paring knife and drain juice from fruit into a small bowl. Approximately 1/3 cup yield.

Measure apple juice drained from cheesecloth and place in 2 quart sauce pan. Add 3/4 cup sugar for each cup of apple juice. Mix in lemon juice. Simmer 10 minutes. Add pomegranate juice and pectin to mixture cook 5-10 minutes more until mixture thickens.

*

Sanitizing the jelly jars:

Bring a large stock pot of water to a boil. Add all jelly jars and rings. Boil 10 minutes. Add Lids. Boil 2-3 minutes more. Remove all jars, lids and rings from water and set on clean towel, right side up. Don't touch with your hands!

*
To Finish:

Pour jelly into jars 1/2 inch from the top of jars. Place on lid and tighten down rings. Place back into stock pot with water. Boil 15 minutes and remove from water. Lids will start popping when sealed. Store on pantry shelf or in the refrigerator. Will keep 1 year unopened.

*You must refrigerate once opened

Serve with your favorite scone or biscuit