Pomegranate Sauce

Directions

1. 1
   Cut Pomegranates in half and put seeds through a juice reamer.
2. 2
   Strain juice through a damp jelly bag or several layers of damp cheesecloth.
3. 3
   Measure 5 cups of pomegranate juice.
4. 4
   In a large saucepot combine the pomegranate juice, lemon juice and sugar.
5. 5
   Bring to a boil, stirring constantly until sugar dissolves.
6. 6
   Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
7. 7
   Simmer, stirring often, until product is reduced by half.
8. 8
   Ladle hot sauce into sterile, hot jars.
9. 9
   Leave 1/4 inch head space.
10. 10
    Wipe rims and adjust caps.
11. 11
    Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
12. 12
    This makes 4 half pints.