Pomegranate Jelly - cooking recipe

Ingredients

4 c. juice (10 to 12 pomegranates)
7 1/2 c. (3 1/4 lb.) sugar
1 bottle Certo fruit pectin
paraffin

Preparation

Prepare juice.
Cut 10 to 12 fully ripe pomegranates in half; ream on an orange juicer.
Place in jelly cloth or bag and squeeze out juice.
Measure 4 cups into very large saucepan.
Add exact amount of sugar to juice.
Mix well.
Place over high heat and bring to boil, stirring constantly.
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.
Cover at once with 1/8-inch of hot paraffin.