Pomegranate Jelly

• 7 cups Sugar
• 5 cups Pomegranate Juice (I Use POM)
• 2 Tablespoons Lemon Juice
• 1/4 cups Water
• 1 box (2 Oz. Box) Pectin (the Yellow Box)
• 10 whole 8-ounce Canning Jars, Lids, Rings

1. Prepare your jars-this makes about ten 8-ounce jars.
2. Measure out sugar into an easily accessible bowl. Set aside.
3. Combine pomegranate juice, lemon juice, and water in a large pot (I'm not kidding-the biggest one you've got). Add in the packet of pectin and stir to combine.
4. Bring your juice mix to a boil over medium-high heat. Once it comes to a full, rolling boil, add the sugar all at once and stir continuously. Return to a boil and let it boil hard for one minute. Keep stirring!
5. When the minute is up, ladle the jam into your jars and process them in boiling water for five minutes. Remove them carefully and let them cool.
6. Note: When pomegranate is in season, I like to put a small handful of seeds in the bottom of each jar before pouring the jelly in. The seeds are suspended in the jar at different levels and they provide an unexpected but delicious crunch. Plus, they look really pretty!

sugar, pomegranate juice, lemon juice, water, canning

Taken from tastykitchen.com/recipes/canning/pomegranate-jelly/ (may not work)