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1
Cut each pomegranate in half.
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2
Put each half in an orange juice extractor and squeeze.
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3
Rinse a jelly bag with water, wring it out well and hang the bag over over a bowl.
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4
Immediately strain the juice through it.
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5
You will need 3-1/2 cups (825 ml) juice.
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6
Pour the juice into a stainless steel or other nonreactive saucepan, add the pectin and stir for several minutes to disolve the pectin thoroughly.
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7
Place the pan over medium heat and bring to a boil, stirring constantly.
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8
Add the sugar and continue to stir constantly until the mixture is at a bubbling, rolling boil.
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9
Boil for 2 minutes then begin to test for the jell point.
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10
Alternatively insert a jelly thermometer in the mixture.
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11
When it reads 220 degrees (100 C.), the jelly is ready.
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12
Remove from the heat, skim off and discard any surface foam.
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13
Ladle the hot jelly into hot, dry, sterilized jars, filling to within one-half inch of the rims.
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14
Seal with a 1/8-inch-thick layer of melted paraffin.
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15
Allow that layer to harden, than add a second layer of the same thickness.
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16
Using a damp cloth, wipe the rims clean.
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17
Cover with lids, aluminum foil, or with wax paper or cotten cloth tightly fastened with twine or a rubber band.
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18
Store in a cool dark place.
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19
The jelly will keep for up to one year.
