Instructions

1. Carefully remove arils(seeds) from pomegranates and place in large bowl.

2. Once all arils have been removed, add cold water to bowl to rinse the seeds. Small pieces of white pomegranate flesh will float to the top, remove these bits.

3. Drain the water from the bowl then place the seeds into a food processor. Pulse the arils until a puree is formed.

4. Place a mesh strainer over a large bowl and carefully pour your pureed mixture over the strainer. Use a spatula to press the puree against the mesh strainer to drain the pomegranate juice into the bowl.

6. Once you have 3 cups worth of pomegranate juice, pout it into a large pot being careful not to waste any juice.

7. To the pot with pomegranate juice add lemon juice and pectin and stir until combined. Bring the mixture to a boil.

8. Remove mixture from heat, then add the sugar, and stir until dissolve.

9. Return the mixture to heat and bring back to boil. Let the mixture boil for exactly two minutes

10. Remove mixture from heat and let stand for 7 minutes to begin cooling.

11. Pour warm liquid into jars, seal, and refrigerate overnight.