Pomegranate and Apple Jelly

Kate Punshon - Wednesday, June 24, 2015
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 apple, 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 draining overnight
Cooking time:          50 minutes
Quantity:                  3 x 215 ml jars


Sterilise sealable glass jars and lids.
Strain simmered pomegranate and apple mash through jelly bag overnight.

Ingredient list

3 kg pomegranates
3 large green apples, unpeeled and chopped with the cores left in
250 ml clean fresh water
60 ml lemon juice


  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.
  3. Remove form the heat and with 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.
  4. 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 try and force the liquid from the fruit once it is in the jelly bag. 
         The next day

  1. Measure the drained liquid and allow an equal quantity of sugar. For instance if you have 600 ml liquid allow 600 gm sugar.
  2. Place the liquid, equal quantity of sugar and lemon juice over low heat. Stir until the sugar has completely dissolved.
  3. Then bring to boil quickly and boil for approx 20 minutes or until the jelly reaches setting point.
  4. Remove the scum, foam like substance, which rises to the surface. Remove form the heat.
  5. Use a funnel to pour into dry sterilised screw cap sealable bottles, fill to approximately 2.5 cm (I inch) from the top of the bottle and seal.
  6. Seal, label and store in a cool dark place in the kitchen or pantry.
  7. Allow the jam to mature for at least 2 weeks before eating.


  1. 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. 
  2. Be careful when preparing pomegranates, as the juice stains.
  3. 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. 
  4. Avoid crushing the pomegranate seeds too much when pressing the juice out too much as they can taste bitter.

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