This is the BEST jelly! Pomegranate Jelly

There’s nothing quite like the taste of homemade pomegranate jelly. With its bright sweet-and-tart flavor, it spreads beautifully over warm biscuits or thick slices of fresh homemade bread, melting right into the butter. This simple jelly is made with only four ingredients, which makes it perfect for a small batch. Go ahead! Make it and serve it at your supper table. Your family will love it! Pomegranates have long been treasured not only for their rich flavor, but also for the goodness they bring. Full of natural antioxidants, this old-fashioned jelly is a wholesome treat the whole family will enjoy. Pomegranate Jelly Small Batch (Yields 1 – 8 oz jar) 1 cup pomegranate juice (about 2 medium pomegranates) 1 tablespoon lemon juice 4 teaspoons powdered pectin 1¼ cups sugar Large Batch (Yields about 6 – 8 oz jars) 6 cups pomegranate juice (about 12 medium pomegranates) 6 tablespoons lemon juice ½ cup powdered pectin 7½ cups sugar Instructions Prepare the juice by removing seeds from the Pomegranate. Pulse the seeds in a food processor or blender. Strain through a fine sieve or cheesecloth to collect the juice. Pour the pomegranate juice into a saucepan. Add lemon juice, pectin, and sugar. Bring to a boil while stirring constantly. Continue boiling until the mixture reaches 220–230°F (104–110°C). Remove from heat and pour into hot sterilized jars, leaving ¼ inch headspace. Wipe rims clean and apply lids and rings. Process jars in a boiling water bath for 10 minutes (adjust time for altitude). Canned jars can be store for about 1 year. If freezing, pour jelly into freezer containers and freeze.