Begin by breaking apart the pomegranates and removing the peel and membranes. In a medium saucepan, combine the seeds with 1/2 cup of water and simmer over medium heat for about 10 minutes. Use a potato masher to gently mash the seeds, releasing the juice. Strain the mixture through cheesecloth or a jelly bag into a large bowl, ensuring you collect every drop of that precious pomegranate juice.

Pour the strained pomegranate juice into a deep saucepan along with the 1/4 cup of lemon juice and the box of pectin (Sure-Jell). Stir everything together and bring the mixture to a rolling boil over medium-high heat while continuously stirring. Keep an eye on the bubbling liquid as it cooks; you want to maintain that vigorous boil for about 1 minute to ensure the pectin activates fully.

Once boiling, gradually stir in the sugar, making sure to dissolve it completely. Bring the mixture back to a hard boil—this should happen fairly quickly—over medium-high heat. Allow it to boil for another full minute while stirring constantly to prevent sticking and foaming. You’ll see the liquid becoming thicker, which means you’re on the right track for your pomegranate jelly!

Remove the saucepan from heat and immediately ladle the hot pomegranate jelly into prepared canning jars. Leave about 1/4 inch of headspace at the top of each jar. Wipe the rims with a clean cloth to remove any spills, then place the lids on top and secure them tightly. This step is crucial for ensuring a proper seal as the mixture cools.

To preserve your delicious pomegranate jelly, process the jars in a water bath canner. Submerge the jars in boiling water for 10 minutes, ensuring they’re covered by at least an inch of water. Carefully remove the jars using tongs and let them cool completely on a clean towel or drying rack. After 24 hours, check the seals on your jars—if they pop down when pressed in the center, your pomegranate jelly is perfectly sealed and ready for enjoyment!