Pomegranate Jelly

10 lg Pomegranates
3 oz Pouch liquid pectin or
1 Box (1 3/4 or 2 oz.) dry pectin
2 tb Lemon juice
6 c Sugar

To extract juice, cut crowns off pomegranates and score peel of each in several places. Immerse pomegranates, one at a time, in cool water in a large bowl; break into sections and separate seeds. Skim off floating peel and membrane; discard. Drain seeds.

In a 5 to 6-quart kettle on high heat, combine seeds and 1/2 c. water. Cover and cook until seeds are soft when pressed, about 10 minutes.

Set colander lined with cheesecloth in a bowl. Pour in seeds and liquid. Tie cloth closed. Wearing rubber gloves, squeeze bag to extract remaining juice. Measure; you need exactly 4 cups (if amount is short, add water).

If using liquid pectin, combine pomegranate juice, lemon juice and sugar in an 8 to 10-quart kettle; bring to a boil over medium-high heat. Add liquid pectin and bring to a boil that cannot be stirred down. Boil, stirring, for exactly 1 minute.

If using dry pectin, combine pomegranate juice, lemon juice and pectin. Bring to a boil over medium-high heat. Stir in sugar and bring to a boil that cannot be stirred down; boil, stirring, exactly 2 minutes.

Pour hot jelly to within 1/4" of rim of hot, sterilized, 1 or 2-cup canning jars. Wipe rims and put hot lids and rings in place. Set jars on a rack in a deep kettle; add boiling water to cover. Bring to simmering; simmer 10 minutes. Cool jars on a towel for 2 days.

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