Rinse your pomegranates under warm water to remove dirt and debris, especially from the crown.

Inspect your jars for chips or cracks. Wash them thoroughly with hot, soapy water.

Place jars in the canner, cover with water, and heat to a simmer.

Roll the pomegranates under moderate pressure to soften them.

Cut them into quarters and use a potato masher or fruit muddler to extract juice into a colander placed over a bowl. Strain the juice with a fine-mesh strainer.

Collect 3 ½ cups of pomegranate juice.

Measure out 5 cups of sugar and open your pectin package. Have them ready for the next steps.

In a stainless steel pan, combine the pomegranate juice and pectin. Stir until the pectin dissolves.

Bring the mixture to a boil over medium heat, stirring constantly.

Once the juice is boiling, add the 5 cups of sugar all at once.

Stir and bring to a rolling boil. Let it cook for 1 minute while constantly stirring.

Test the jelly’s consistency by placing a cold spoon in the mixture. Lift it up and check if the jelly drips off the spoon, but thickens and hangs slightly. If it’s too runny, continue boiling and retest.

Using a jar lifter, remove the jars from the canner.

Using a funnel, fill each jar with the hot jelly, leaving ¼ inch of headspace.

Wipe the rims with a damp paper towel to remove any jelly that could prevent proper sealing.

Place the jars back in the canner and ensure they’re covered by at least 1 inch of boiling water.

Process for 10 minutes. Adjust processing time for your altitude if necessary.

Once processed, turn off the heat and let the jars rest in the canner for 5 minutes.

Use a jar lifter to carefully remove the jars and place them on a cutting board to cool for 24 hours.

After 24 hours, check the lids. If they’re securely sealed, remove the rings and label each jar with the date.

Store in a cool, dark place. The jelly is best within a year.