Pomegranate jelly

1. Select high-quality pomegranates and wash the outer skin thoroughly;

2. Use a knife to remove the head and roots of the pomegranate, and cut the edges along the pattern with the knife;

3. Spread evenly with force;

4. Peel off the pomegranate seeds one by one;

5. Put the pomegranate seeds into a filter bag that has been disinfected with hot water;

6. Squeeze hard to squeeze out the pomegranate juice, and the pomegranate seeds will be separated;

7. Wash and cut the lemon, extract the lemon juice, take 30g of lemon juice, and set aside;

8. Wash the apple, peel and remove the core, and cut it into cubes;

9. Place diced apples in a glass bowl, add rock sugar and lemon juice, seal with plastic wrap, and refrigerate for 10-12 hours. After 3-4 hours, remove and stir once;

10. Wash the jam jar, put it in a pot, touch the jar with water, boil for 10 minutes, turn off the heat, put the bottle cap in the pot, and continue to disinfect for 10 minutes; Take out the drained water, invert the jam jar, and set aside for later use;

11. Take it out of the refrigerator and pour it into a copper pot to simmer over low to medium heat;

12. After boiling, remove the astringent juice;

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

At around 14.30 minutes, when the amount of water in the pot gradually decreases by about half, the sauce becomes concentrated, and the flesh becomes transparent and soft. Continue cooking until the puree begins to have a thick texture, and the sauce is almost dried, reaching the endpoint temperature of 103 ℃ for jam and sugar solidification; After filtration, separate the fruit pulp from the juice, and the juice that is drained out is jelly;

15.将果冻装进瓶内，盖紧瓶盖后趁热倒扣，倒扣30分钟后洗净瓶身，置于室温3~7天再放入冰箱中冷藏；