Pomegranate Sauce - cooking recipe

Ingredients

12 large pomegranates
1/2 cup lemon juice
1 cup white sugar

Preparation

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