3 1/2 c  Pomegranate juice
-fresh or frozen, thawed
1/4 c  Lemon juice
1 pk Powdered pectin (2 oz.)
4 1/2 c  Sugar

Prepare 3 pint-sized canning jars, as per normal canning procedures. In a
large kettle, combine the pomegranate juice, lemon juice, and pectin. Over
high heat, bring to a rolling boil, stirring constantly. Add the sugar and
stir to blend; bring to a second rolling boil; then boil exactly 2 minutes.
Remove jelly from heat immediately when time is up. Let stand a minute to
allow foam to form; then carefully remove the foam. Pour hot jelly quickly
into hot jars, filling jars to within about 1/8-inch of tops. Carefully
wipe off rim of jar. Put lid on each jar as it is filled, screwing band on
as tightly as you comfortably can. Cool jars away from drafts on a towel.
Makes 3 pints. OTHER NOTES: For an easy way to remove seeds, cut the crown
end off each pomegranate and lightly score the peel lengthwise down the
sides in several places. Put the scored fruit in a bowl or sink of cold
water and let soak at least 5 minutes. Holding the fruit under water, break
sections apart with your fingers and separate the seeds from the pulp; as
you work, the seeds sink to the bottom and the pulp and peel float. With a
wire strainer, skim off the pulp. POMEGRANATE JUICE: Whirl about 1-1/2 to 2
cups pomegranate seeds at a time in a blender until liquefied. Pour through
a cheesecloth-lined wire strainer and let drain gradually. (Or to speed the
straining, wear rubber gloves and press small amounts of seeds and juice at
a time through the cheesecloth.) Store in refrigerator up to 5 days, or
freeze for longer storage. One medium-sized pomegranate makes about 1/2
cup juice.