Super easy, super yummy jelly. I love this stuff on saltine crackers ... and toast ... and English muffins ... and licked out of the pan after filling all the jelly jars!

2 cups pomegranate juice

2 tablespoons lemon juice

1 pouch liquid fruit pectin

4 cups granulated sugar, premeasured into a bowl for adding quickly to mixture

1/4 cup pomegranate arils (pomegranate seed sacs)*

In 6-quart saucepan, soup kettle or Dutch oven, combine pomegranate juice, lemon juice and pectin. Over high heat, bring mixture to a boil. Stir in sugar all at once. Heat mixture over high heat, stirring constantly, until mixture comes to a full, rolling boil. Reduce heat to medium-high and boil 1 minute. Remove from heat and use a large spoon to skim foam from jelly. Discard foam.

Immediately ladle jelly into four or five 8-ounce jelly jars or containers with tight-fitting lids. Sprinkle arils over top of jelly in each container. Cover tightly. Let stand 45 minutes to cool, then refrigerate for 1 1/4 hours before serving.

Refrigerate for up to 4-6 weeks, or freeze for up to 1 year.

Makes 4-5 8-ounce jars/containers.

*To easily release the arils, break apart pomegranate under water in a large bowl. Skin and membrane will float to the top for easy discard. Drain water from arils.