Categories: Preserves 
      Yield: 3 servings 
  
  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.