Recipe:

4 cups pomegranate juice 

2 Tablespoons Bottled Lemon Juice

½ tsp. Butter or margarine

1 box SURE-JELL powder Fruit Pectin

5 cups sugar, measured into separate bowl  (2lbs 4oz)

BRING boiling-water canner, half full with water, to simmer add clean jars to rack to sterilize jars. Wash lids 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.

Measure sugar in separate bowl. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.

STIR pectin into juice in saucepot. Add lemon juice and butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads with wet paper towel. Cover with two-piece lids. Screw ring until tight but not too tight.. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

HIGH ALTITUDE CHART

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet – increase processing time by 5 min.; 3,001 to 6,000 feet – increase processing time by 10 min.; 6,001 to 8,000 feet – increase processing time by 15 min.; 8,001 to 10,000 feet – increase processing time by 20 min.