1. Choose high-quality pomegranate and wash the skin;
2. Cut off the head and roots of the pomegranate with a knife, and cut out the edge of the pomegranate with a knife along the lines;
3. Open evenly;
4. Peel the pomegranate seeds one by one;
5. Put pomegranate seeds into a filter bag that has been sterilized with hot water;
6. Squeeze hard to squeeze the pomegranate juice, and the pomegranate seeds are separated;
7. Wash the lemon and cut in half, squeeze the lemon juice, take 30g lemon juice, and set aside;
8. Wash the apple, peel and core, and cut into cubes;
9. Put the diced apples in a glass bowl, add rock sugar and lemon juice, seal them with plastic wrap, put them in the refrigerator for 10-12 hours, take them out and stir once every 3 to 4 hours;
10. Wash the jam jar, put it in the pot, add water to touch the jar, boil for 10 minutes, turn off the heat, put the lid in the pot, continue to sterilize for 10 minutes; take out the drained water, pour the jam jar, and set aside;
11. Take it out of the refrigerator, pour it into a copper pot and cook over a medium-to-low heat;
12. Remove the astringent juice after boiling;
13. Sterilize the filter bag with hot water for 10 minutes;
14. For about 30 minutes, when the amount of water in the pot is gradually reduced by about half, the sauce is concentrated, and the pulp becomes transparent and soft. Continue cooking until the puree begins to have a thick feeling, and the sauce is almost dried up and the jam has solidified. The final temperature is 103℃; after filtering, the pulp is separated from the juice, and the part of the juice drained out is the jelly;
15. Put the jelly into the bottle, close the bottle cap tightly and buckle while it is hot. After buckling for 30 minutes, wash the bottle body, keep it at room temperature for 3-7 days and then put it in the refrigerator;
Tips:Apple pectin can also be used directly, so that the filtration process can be omitted.
