Pomegranate Jelly - cooking recipe

Ingredients

5 cups pomegranate juice (10 pomegranates) or 5 cups bottled pure pomegranate juice
7 cups sugar
1 (3 ounce) envelope Certo, liquid fruit pectin

Preparation

8 (1/2 pt(1 cup)) jars, with lids and rings.
NOTE: see intro for alternate juice source.
Peel pomegranates and extract juice.
Strain juice through cheesecloth.
Add up to 1/2 cup of water if needed.
HOWEVER, IT IS BETTER TO USE PURE JUICE.
Pour juice into a large pan, 6 to 8 quart.
Pan should not be more than 1/3 full.
Stir in sugar.
Bring juice to a full rolling boil over high heat, stirring constantly.
Stir in Certo.
Continue to stir.
Bring to a full rolling boil (one that will not stir down) and boil hard for 1 minute, stirring constantly.
Remove from heat.
Skim off foam with large metal spoon.
Immediately ladle into hot jelly jars.
Leave 1/4 inch space at top of jars.
Wipe off any jelly that is on the top of jars, rims and threads. Seal with Dome lids and rings.
Immediately invert jars on towel and let stay that way for 24 hours.
Set jars upright and test for proper seal.
If you are putting jelly into other types of jars or glasses, immediately pour a thin layer of melted wax over hot jelly.
Put on covers or cover with Saran Wrap.