Extract the Juice: Break open pomegranates, remove peel and membranes. Combine arils with ½ cup water in a saucepan, simmer for 10 minutes, mashing to release juice, then strain to obtain 3 ½ cups of juice.

Combine Ingredients: In a heavy saucepan, mix strained pomegranate juice with lemon juice and pectin. Bring to a boil over medium-high heat for 1 minute, stirring constantly.

Add Sugar: Gradually stir sugar into boiling mixture until dissolved. Boil for 1 more minute until glossy and slightly thickened.

Prepare the Jars: Sterilize jars and lids. Ladle hot jelly into jars, leaving ¼ inch headspace, and wipe rims clean before sealing lids.

Process for Canning: Place jars in boiling water bath for 10 minutes to seal. Remove jars and cool on a towel.

Check Seals and Store: After cooling, check seals by pressing centers of lids. Store sealed jars in a cool, dark place for 12-18 months.