Pomegranate Jelly
3 1/2 Cups pomegranate Juice 1 pkg. powdered pectin 5 cups sugar Measure juice in a 6 quart saucepan. Add pectin. Bring to a boil. Add sugar, and mix well. Bring to a full rolling boil. Boil hard for 2 minutes. Add 1/4 tsp. butter or margarine to prevent foaming. Skim any foam that may have formed, pour into jars, process in water bath for 5 minutes. (I did not add the butter, just used a metal spoon to skim off the foam before putting in jars) Here is the more detailed instructions that I also had. Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. Submerge pomegranates in water and soak for 15 minutes. Break apart under water and separate seeds from membranes. Seeds wills ink to bottom while membranes, skin and rind will rise to top. Skim top and discard. Juice s...