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Procedure
Prepare the pomegranate juice:
Using a sharp knife, cut off the top and bottom of the pomegranates.
Divide them into 4 or 6 parts and cut out the seeds.
Squeeze the seeds with a potato masher to obtain the juice.
Prepare the apples:
Peel the apples, remove the core and cut them into cubes.
Cook the jam:
In a heavy-bottomed frying pan, pour the pomegranate juice and apple cubes.
Add the lemon juice and sugar.
Place on the heat and cook for about 1 hour, stirring often with a wooden spoon.
While cooking, remove the white foam that forms on the surface using a skimmer.
Blend and continue cooking:
Using a hand blender, blend the mixture until it becomes creamier.
Return to the heat and continue cooking for another 40 minutes.
Storing the jam:
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