Remove fruit from skin and pith of whole pomegranates, place in very large pan with the water and begin to cook on very low heat.
Pee,l core and dice apples. Size is up to you if you like big lumps of fruit in your jam make the pieces larger, I like it to be quite small. Be aware that apple can take quite a long time to cook. Add fruit to pan and continue to cook on low heat.
Place tea plate in fridge; wash jars and lids in hot water, place on baking tray and put in oven to warm at 150 degrees C. Put on pans of water to boil in preparation for the preserving element. Lay out lids, jam pot covers, jam funnel if you have one, and a ladle.
Continue to cook over low heat until all fruit is cooked - once you put the sugar in the fruit will not soften any more.
Add freshly grated nutmeg to taste.
Add all the sugar, stirring on low heat until completely dissolved. Turn up heat to get jam to boil, continue to boil strongly. Take small amounts of jam with teaspoon and place onto cooled plate, wait a few moments then try to push jam up with your finger, if it keeps its shape you made with your finger rather than running back down the jam is ready. If not test again immediately - BEWARE THIS JAM SETS VERY QUICKLY.
Once setting point has been reached take jam off heat and allow to cool for a few minutes. BEWARE JAM WILL BE VERY HOT. Get jars out of oven, stir jam so fruit is evenly mixed then begin to fill jars. Fill them close to top as the more air space the more likely mould will develop. As soon as you have filled jars place one of the jam pot covers over the jam so that it's in contact with the jam. Put lids on but do NOT screw tight.
Place jars in pans of boiling water, so water comes to 2-3 cm from top of jars. Use a tea towel to wrap around jars so they do not bang against each other. Bring water back to the boil. Boil jars for at least 10 minutes - this extends the life of the jam considerably and will help to prevent the development of mould
Remove jars from boiling water, BEWARE THEY WILL BE VERY HOT, screw lids tight and leave to cool. Once completely cool, label and place in cool dark place until required. Once opened keep in fridge.
Why on earth do you think you should allow the jar to cool?
The ONLY safe way is to tighten the lid immediately the jam is placed in the jar - certainly in less than about 20 seconds. That way there will be no live microbes or spores and a vacuum will be formed which is broken when the jar is first opened.
I've been making jam for 25+ years and kept some as long as 8 years before opening - without problems.
DO NOT EVER let the jars cool before sealing them. Also, the idea of putting a piece of greaseproof paper over the top of the jam was fine in the old days when tops were not sealable, but we now have little rubber pieces set into the tops so the jars can be sealed with certainty. When the top indents slightly a short while after bottling (or the safety button clicks inwards), it shows that the vacuum has been formed and the jar can be stored for years in the cupboard. However, refrigeration is advised after opening.
It is really dangerous to advise people to allow the jars to cool before adding the lid as microbes and spores can enter and thrive.
When filling jars (I do four kilos of fruit in each batch), I use a JAM FUNNEL (about a fiver) and use a large ladle to fill a Pyrex jug (a measuring jug, actually) then fill about six jars at a time before putting the lids on. You will need to top up the jars after removing the funnel but ensure the jar top is clean, wiping if necessary, then hold the jars with a cloth whilst lidding.
See me at www.XYLTH.com - 04 Oct 2013