Pomegranate & Apple Jelly

  • Jams, Jellies & Marmalades

The sweet tart ruby fruit of the pomegranate produces a spectacular jelly that will be prized by friends, family or on the show bench. Combined with Australia’s own Granny Smith cooking apples, this jelly is simple to make and can be served as a sweet or a savoury preserve. Spread it on toast, crumpets, pancakes or toasted muffins or serve it as an accompaniment for hot or cold roasted meats or game, either way, next harvest you will be making an additional batch.

An ancient fruit, celebrated in mythology, literature and art, the current resurgence of the noble pomegranate pays homage, once again, to its beauty, culinary versatility and its health properties.

Preparation Time:
20 minutes plus draining overnight
Cooking Time:
50 minutes
Quantity:
3 x 215 ml jars

PREPARATION

Cook the fruit and allow the juice to strain through the jelly bag overnight

Sterilise and dry sealable glass jars and lids.

INGREDIENTS

3 kg
Pomegranates, unpeeled
3 large
Granny Smith apples (green cooking apples, unpeeled and chopped with the cores left in)
250 ml
Water
60 ml
Lemon juice
Equal quantity of juice
Sugar

METHOD

Gently simmer the apple and pomegranates together to extract the juice, flavours and natural pectin. Strain the  pulpy mixture through a jelly bag overnight to collect the juice. This process is outlined in Steps 1-3 below. The following day, Steps 4-5 outlines how to cook, bottling and store your perfectly set glistening jelly: a culinary ruby jewel.

  1. Cut the pomegranates in half and pull the inner membranes that contain the seeds apart and drop into a container of clean fresh cold water. Gently wash the seeds, being careful not to crush them as this will release the juice into the water. Separate the seeds from the membrane and discard it and the skin.

  2. Place the apples and the cleaned seeds and 250 ml water into a pan. Slowly bring to the boil and simmer until the apple is soft. Remove from the heat and using a potato masher, mash the apple and pomegranate mixture until it is a puree. This process will release the pectin from the apple and juice from the pomegranate seeds.

  3. Ladle the fruit mixture and liquid into a jelly bag, which has been set up over a non metallic bowl. Allow to drain naturally overnight and do not force the fruit once it is in the jelly bags.

  4. The next day. Measure the drained liquid and allow an equal quantity of sugar. For instance if you have 600ml liquid allow 600gm sugar. Place the liquid, equal quantity of sugar and lemon juice over low heat. Stir until the sugar has completely dissolved. Then bring to boil quickly and boil for approx 20 minutes or until the jelly reaches setting point. Remove the scum, foam like substance, which rises to the surface. Remove from the heat and skim again.

  5. Use a funnel to pour into dry sterilised screw cap sealable bottles, fill to approximately 2.5cm (I inch) from the top of the bottle. Seal, label and store in a cool dark place in the kitchen or pantry.

    Allow the jelly to mature for at least 2 weeks before eating.

NOTES

  • Pomegranates are low in acid and in pectin. When making pomegranate jam or jelly fruits high in acid and pectin need to be added to make it set. In this instance apples provide the pectin while the lemon provides that acid content. Pectin is concentrated in the skins, core and pips of fruits.
  • Be mindful when preparing pomegranates, as the juice stains.
  • Do not use a food processor to blend the apple and pomegranate mixture as this will pulverise the seeds and release a bitter taste to the final jelly 
  • Allow the juice to drain naturally through the jelly bag overnight. Do not push down or try to force the liquid out of the fruit pulp at this stage. This produces a cloudy jelly. A good quality jelly should be crystal clear and sparkle with clarity.