Pomegranate, Cranberry and Pepper JellyPreparation Time: 24 hours 0 mins
Cooking Time: 1 hour 0 mins
- 1 red pepper
- 6 green chilis
- 4 lb Granny Smith apples
- 4 oz fresh cranberries
- 24 floz pomegranate juice
- 24 floz white wine vinegar
- 8 floz water
- 30 oz granualted sugar
Deseed and chop 1 red pepper . Roughly chop up 6 green chilis , removing the seeds from 3 of them (you can make the jelly hotter by leaving in the seeds from more chilis, but I'd start with 3 and see what you think and then adjust when making later batches). Rougly chop 4 lb Granny Smith apples into pieces including the skin, cores and pips. Place the apple, pepper and chili into a preserving pan along with 4 oz fresh cranberries , 24 floz pomegranate juice and 24 floz white wine vinegar . Bring to a boil and then reduce the heat and simmer for about 20 minutes until the apples are soft.
Add 8 floz water to the mixture and then use a potato masher to soften everything as much as possible. The resulting gloop will have the consistency of runny apple sauce. If it is too thick then add a little more water.
Now you need to strain the gloop. The finer mesh you use the clearer the final jelly will be. I suggest using a large muslin square insdie a colander. Don't be tempted to rush this stage. I left it to strain for almost 24 hours and it was time well spent!
Put a couple of saucers or small plates in the freezer.
Measure the liquid you have collected and then place it in a preserving pan with 6 oz of granulated sugar for every 8 floz of liquid. You should find that you collect approximately 2 pints of liquid so you will need around 30 oz granualted sugar . Heat gently, stirring to make sure that the sugar dissolves and doesn't stick to the pan and burn. Once the sugar has dissolved bring to the boil and cook for about 15 minutes stirring constantly (don't be tempted to stop stirring). Now you need to start looking for a set. Place about half a teaspoon of the jelly onto one of the frozen saucers and allow to cool for a few seconds. Now push the jelly with your fingertip -- if it starts to wrinkle up the jelly is set. If it hasn't set then boil for a little longer and then test again. This can take quite a while so don't be too worried if it doesn't show signs of setting straight away. Just remember that while ever it is on the heat you must keep stirring.
Once the jelly is set remove from the heat and allow to stand for about a minute. This will allow any impurities to form a scum which can be easily removed with a spoon.
Now carefully pour the jelly into sterilized jars leaving a gap of about a centimeter at the top and then seal the jars. The best way of sterilizing the jars is to place them in a medium oven for about 10 minutes and then add the jelly whilst the glass is still warm, although be careful that you don't end up melting any plastic lids and ruining the jelly!