Start by breaking apart 5-6 pomegranates and removing the white membranes. Place the seeds into a medium saucepan along with 1/2 cup of water. Simmer over medium heat for about 10-15 minutes, mashing the seeds with a fork to release the juice. Strain it through a cheesecloth or jelly bag to collect approximately 3 1/2 cups of fresh pomegranate juice.

In a large, deep saucepan, combine the freshly extracted pomegranate juice with 1/4 cup of lemon juice and 1 box (1.75 oz) of pectin. Stir this mixture well and bring it to a rolling boil over medium-high heat. Boil vigorously for 1 minute, stirring constantly to ensure the pectin is fully dissolved.

Gradually stir in between 4 1/2 to 5 1/2 cups of sugar, adjusting for your preferred sweetness. Mix until the sugar has completely dissolved. Return the mixture to a rolling boil, ensuring it reaches a hard boil for another minute.

Carefully fill each sterilized jar with the jelly, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue. Seal the jars with canning lids.

For long-term storage, process the sealed jars in a water bath for 10 minutes to ensure they are properly sealed and safe for pantry storage.