4 c. pomegranate juice
1 bottle liquid pectin
7 1/2 c. sugar

Separate and crush edible portions of 10 to 12 fully ripe fruits. Do not remove seeds. Cook by adding a small amount of water. Place fruit in jelly bag and squeeze out juice. Measure sugar and juice into a large pan and mix. Bring to a rolling boil (one that cannot be stirred down). Add pectin, stirring constantly. Again, bring to a full rolling boil and boil for one half minute. Remove from fire, skim and pour into sterile glasses. Seal with paraffin at once.