POMEGRANATE JELLY: 4 c. fresh pomegranate juice 4 T. fresh lemon juice 6 c. sugar 1 3 oz. pouch Certo Note: This jelly seemed to be especially foamy so make sure you use a deep pot to prevent boil-overs. Combine the pomegranate juice, lemon juice and sugar in your pot. Bring to a boil. When it's roiling full on, add the Certo and boil hard for a minute longer. Ladle the jelly into sterile jars and lids, and process in a boiling water bath for 5 minutes. Makes 8 1/2 pint jars.