2 lbs. tart apples
4 c. water
1 3/4 c. + 2 tbsp. sugar
3 tbsp. fresh lemon juice
1/3 c. fresh or bottled pomegranate juice

Cut each apple into 8 pieces (do not core or seed). Combine apples and water in a heavy medium sized saucepan and bring to a boil. Reduce heat and simmer until apples are very tender, stirring occasionally, 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. Let drain overnight.

Measure apple juice and transfer to a heavy medium sized saucepan. For each cup of juice, add 3/4 cups of sugar. Mix in lemon juice. Cook over low heat, stirring until sugar dissolves. Increase heat and bring to a boil. Reduce heat and let simmer 10 minutes, stirring occasionally. Add pomegranate juice. Cook about 8 minutes, stirring occasionally. Skim off any foam from surface of jelly.

Spoon hot jelly into sterilized jar to 1/4" from the top. Immediately wipe rim using clean towel dipped in hot water. Place lid on jar and seal tightly. Repeat with remaining jars. Cool. Refrigerate up to 3 months.