Pomegranate Chili Jelly

• 4 1/4 cups pomegranate juice, 100% organic no sugar added
• 1/4 cup lemon juice
• 6 cups sugar
• 3 fresh red cayenne chilies, deseeded if you want
• 2 fresh red jalapeno chilies, deseeded if you want
• 2 fresh red scorpion chilies, deseeded if you want
• 1/2 of a 6 ounce package 1 foil pouch pectin

1. Sterilize the jars and lids. Prepare the water canner.
2. Place the chilies into a blender or food processor and puree them with 1/2 cup of juice.
3. 1.t(be careful of your eyes HOT FUMES).
4. Combine all ingredients but pectin in a large pot.
5. Bring to a boil and boil for 10 minutes stirring constantly.
6. Stir in pectin stirring while boiling hard for 1 minute.
7. Remove from stove and skim foam.
8. Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
9. Adjust caps Process 10 minutes in boiling water canner.

pomegranate juice, lemon juice, sugar, red cayenne chilies, fresh red jalapeno chilies, fresh red scorpion chilies, pectin

Taken from www.food.com/recipe/pomegranate-chili-jelly-507295 (may not work)