Spiced Pomegranate Apple Jelly - cooking recipe

Ingredients

2 lbs apples, preferably pippin (unpeeled)
3 cups water
1 cinnamon stick
10 whole cloves
1 3/4 cups sugar, plus
2 tablespoons sugar (approx)
3 tablespoons fresh lemon juice
2 tablespoons grenadine

Preparation

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 3/4 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.