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1
8 (1/2 pt(1 cup)) jars, with lids and rings.
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2
NOTE: see intro for alternate juice source.
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3
Peel pomegranates and extract juice.
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4
Strain juice through cheesecloth.
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5
Add up to 1/2 cup of water if needed.
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6
HOWEVER, IT IS BETTER TO USE PURE JUICE.
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7
Pour juice into a large pan, 6 to 8 quart.
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8
Pan should not be more than 1/3 full.
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9
Stir in sugar.
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10
Bring juice to a full rolling boil over high heat, stirring constantly.
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11
Stir in Certo.
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12
Continue to stir.
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13
Bring to a full rolling boil (one that will not stir down) and boil hard for 1 minute, stirring constantly.
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14
Remove from heat.
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15
Skim off foam with large metal spoon.
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16
Immediately ladle into hot jelly jars.
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17
Leave 1/4 inch space at top of jars.
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18
Wipe off any jelly that is on the top of jars, rims and threads. Seal with Dome lids and rings.
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19
Immediately invert jars on towel and let stay that way for 24 hours.
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20
Set jars upright and test for proper seal.
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21
If you are putting jelly into other types of jars or glasses, immediately pour a thin layer of melted wax over hot jelly.
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22
Put on covers or cover with Saran Wrap.
