Ruby Fresh Pomegranate Jelly


4 Cups juice extracted from Ruby Fresh Pomegranate Arils
7 ½ Cups White Sugar
2 Lemons
1 (6 Fluid Ounce) Container Liquid Pectin


Combine pomegranates and lemon juice with sugar in a large stainless steel saucepan and bring to a boil over high heat and at once stir in liquid pectin. Bring to a full rolling boil and boil exactly ½ minute. Remove from heat and skim off foam.

Ladle into hot, sterilized jars to within about ¼ inch of the top. Seal and process in a boiling water canner for 5 minutes.