SPICED POMEGRANATE APPLE JELLY

Steps:

• Cut each apple into 8 pieces (do not core or seed).
• Combine apples and water and spices in heavy, medium saucepan and bring to boil.
• Reduce heat and simmer until apples are very tender, about 35 minutes.
• Remove from heat, cover and let stand 8 hours.
• Line large sieve with triple thickness of dampened cheesecloth; set over large bowl.
• Pour apple mixture into sieve and let drain overnight.
• Measure apple juice and transfer to heavy, medium saucepan.
• Add ¾ cup sugar for each 1 cup of juice.
• Mix in lemon juice.
• Cook over low heat, stirring until sugar dissolves.
• Increase heat and bring to boil.
• Reduce heat and simmer 10 minutes, stirring occasionally.
• Add grenadine.
• Cook about 8 minutes longer.
• Check the jelly this point.
• Drop 1 tblsp of jelly onto a chilled saucer and put in freezer.
• If it wrinkles when pushed after 2 minutes of cooling, then it is done.
• Skim off foam from surface of jelly.
• Spoon jelly into hot, sterilized jars and wipe rim clean.
• Seal tightly.
• Cool.
• Refrigerate up to 3 months.