Pomegranate jelly

Overview

It is officially the season to eat pomegranates. Today I will introduce to you how to peel pomegranates and how to make pomegranate jelly, which is an excellent ingredient for making mooncake fillings.

Tags

• dessert
• children
• afternoon tea
• autumn recipes
• jelly
• anti-aging
• apple
• pomegranate
• rock sugar
• lemon juice

Ingredients

Steps

1. 1 Choose high-quality pomegranates and wash the skin;

   

2. 2 Use a knife to peel off the head and roots of the pomegranate, and make cuts along the lines;

   

3. 3 Break it apart evenly with force;

   

4. 4 Peel out the pomegranate seeds one by one;

   

5. 5 Put the pomegranate seeds into a filter bag sterilized with hot water;

   

6. 6 Squeeze hard to squeeze out the pomegranate juice and separate the pomegranate seeds;

   

7. 7 Wash the lemon and cut it in half, squeeze the lemon juice, take 30g lemon juice and set aside;

   

8. 8 Wash the apples, peel and core them, and cut them into cubes;

   

9. 9 Put the diced apples into a glass basin, add rock sugar and lemon juice, seal it with plastic wrap, and put it in the refrigerator for 10 to 12 hours. Take it out and stir it every 3 to 4 hours;

   

10. 10 Wash the jam bottle, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the bottle cap into the pot, and continue to sterilize for 10 minutes; drain the water, invert the jam bottle, and set aside;

    

11. 11 Take it out from the refrigerator, pour it into a copper pot and cook over medium-low heat;

    

12. 12 Remove the astringent juice after boiling;

    

13. 13 Sterilize the filter bag with hot water for 10 minutes;

    

14. 14 For about 30 minutes, when the amount of water in the pot gradually reduces by about half, the sauce becomes concentrated and the pulp becomes transparent and ripe. Continue cooking until the puree begins to have a thick feel and the sauce is almost dry, reaching the end temperature of 103°C for jam boiled sugar to solidify. Then filter, separate the pulp from the juice, and the drained juice is jelly;

    

15. 15 Put the jelly into the bottle, close the cap tightly and invert it while it is hot. After inverting it for 30 minutes, wash the bottle and leave it at room temperature for 3 to 7 days before placing it in the refrigerator;