Frank's Recipes! Pomegranate Jelly 3

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Pomegranate Jelly 3

5 cup pomegranate juice (10 pomegranates)
7 cup sugar
1 pouch Certo fruit pectin
8 (1/2 pt.) jars
8 lids and rings

Peel pomegranates and extract juice. Strain juice through cheesecloth. Add up to 1/2 cup of water if needed. However, it is better to use pure juice. Pour juice into a large pan, 6 to 8 quart. Pan should not be more than 1/3 full.

Stir in sugar. Bring juice to a full rolling boil over high heat, stirring constantly. Stir in Certo. Continue to stir and bring to a full rolling boil (one that will not stir down) and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with large metal spoon. Immediately ladle into hot jelly jars. Leave 1/4-inch space at top of jars. Wipe off any jelly that is on the top of jars, rims and threads. Seal with Dome lids and rings. If you are putting jelly into other types of jars or glasses, immediately pour a thin layer of melted wax over hot jelly. Put on covers or cover with Saran Wrap. A truly beautiful and tasty jelly. If you like currant jelly, you'll love this!