Pomegranate Jelly

Directions

1. 1
   Prepare juice.
2. 2
   Cut 10 to 12 fully ripe pomegranates in half; ream on an orange juicer.
3. 3
   Place in jelly cloth or bag and squeeze out juice.
4. 4
   Measure 4 cups into very large saucepan.
5. 5
   Add exact amount of sugar to juice.
6. 6
   Mix well.
7. 7
   Place over high heat and bring to boil, stirring constantly.
8. 8
   At once, stir in Certo. Bring to a full boil and boil hard 1 minute, stirring constantly. Remove from heat; skin off foam with metal spoon and pour quickly into jars.
9. 9
   Cover at once with 1/8-inch of hot paraffin.