| 1 | Prepare 3 pint-sized canning jars, as per normal canning procedures. |
| 2 | In a large kettle, combine the pomegranate juice, lemon juice, and pectin. |
| 3 | Over high heat, bring to a rolling boil, stirring constantly. |
| 4 | Add the sugar and stir to blend; bring to a second rolling boil; then boil exactly 2 minutes. |
| 5 | Remove jelly from heat immediately when time is up. |
| 6 | Let stand a minute to allow foam to form; then carefully remove the foam. |
| 7 | Pour hot jelly quickly into hot jars, filling jars to within about 1/8-inch of tops. |
| 8 | Carefully wipe off rim of jar. |
| 9 | Put lid on each jar as it is filled, screwing band on as tightly as you comfortably can. |
| 10 | Cool jars away from drafts on a towel. |
| 11 | Makes 3 pints. |
| 12 | 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. |
| 13 | Put the scored fruit in a bowl or sink of cold water and let soak at least 5 minutes. |
| 14 | 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. |
| 15 | With a wire strainer, skim off the pulp. |
| 16 | Pomegranate juice: whirl about 1-?to 2 cups pomegranate seeds at a time in a blender until liquefied. |
| 17 | Pour through a cheesecloth-lined wire strainer and let drain gradually. |
| 18 | (or to speed the straining, wear rubber gloves and press small amounts of seeds and juice at a time through the cheesecloth). |
| 19 | Store in refrigerator up to 5 days, or freeze for longer storage. |
| 20 | One medium-sized pomegranate makes about ?cup juice. |
