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1
Score 1 fresh pomegranate and place in a bowl of water.
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2
Break open the pomegranate under water to free the arils (seed sacs).
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3
The arils will sink to the bottom of the bowl and the membrane will float to the top.
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4
Sieve and put the arils in a separate bowl.
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5
Reserve 1/4 cup of the arils from fruit and set aside.
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6
(Refrigerate or freeze remaining arils for another use.)
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7
Prepare fresh pomegranate juice.
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8
(See note)
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9
In a 6-quart saucepan or Dutch oven, combine pomegranate juice, lemon juice and pectin.
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10
Over high heat, bring mixture to a boil.
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11
Stir in sugar all at once, then stir constantly.
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12
Heat mixture again until it comes to a full rolling boil; boil 1 minute over medium-high heat.
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13
Remove from heat and skim foam from jelly with a spoon.
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14
Discard foam.
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15
Immediately ladle the jelly into clean jelly jars with lids or refrigerator containers with tight-fitting lids.
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16
Sprinkle reserved arils over the top of each container of jelly.
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17
Cover tightly.
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18
Let stand for 45 minutes to cool, then refrigerate for 1 1/4 hours.
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19
If not using immediately, refrigerate for up to 4 to 6 weeks or freeze for up to 1 year.
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20
Note:.
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21
For 2 cups of juice, cut 46 large pomegranates in half and juice them with a citrus reamer or juicer.
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22
Pour mixture through a cheesecloth-lined strainer or sieve.
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23
Set the juice aside.
