Submitted by Hatton's family and Pam Kisst of Escalon
3½ cups pomegranate juice
5 cups sugar
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1 pack Sure Jell (pectin)
Pour juice into sauce pan and heat until it begins to boil. Add Sure Jell and stir for three to five minutes, making sure the pectin completely dissolves. Pour sugar into the boiling juice until it completely dissolves, cooking for two minutes. Pour into sterilized jars. Wipe jar rims to remove any juice. Cap jars and allow jelly to set.