Pomegranate Apple Jam

Select high-quality pomegranates and wash the outer skin.

Use a knife to cut off the top and bottom of the pomegranate, and make cuts along the lines with the knife;

Break it apart evenly with force;

Pick the pomegranate seeds out one by one;

Put the pomegranate seeds into a filter bag that has been sterilized with hot water;

Squeeze forcefully to extract the pomegranate juice, while the pomegranate seeds are separated.

Wash the rose apples and yellow lemons and set them aside.

Cut the lemon in half, squeeze the lemon juice, take 80g of lemon juice, and set aside;

Peel and core the apples, dice them, and put them into a glass bowl. Add rock sugar, pomegranate juice, and lemon juice. Cover tightly with plastic wrap and place in the refrigerator for 10–12 hours, stirring once every 3–4 hours.

Clean the jam jars and place them in a pot. Add water to cover the jars, bring to a boil for 10 minutes, then turn off the heat and put the lids in the pot to continue sterilizing for 10 minutes; remove and drain the water, invert the jam jars, and set aside.

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

After boiling, remove the astringent juice;

After about a few minutes, when the amount of water in the pot gradually decreases by about half, the sauce thickens, and the fruit becomes translucent and tender, continue cooking until the puree starts to thicken, use a hand-held blender to crush more than half of the apple pulp, and continue simmering until the sauce is almost dried and reaches the final temperature of jam sugar coagulation at 103°C;

Pour the jam into jars, tighten the lids, then invert while hot. After inverting for 30 minutes, clean the jar surfaces, leave at room temperature for 3 to 7 days, and then refrigerate.