Pomegranate Chili Jelly - cooking recipe

Ingredients

4 1/4 cups pomegranate juice, 100% organic no sugar added
1/4 cup lemon juice
6 cups sugar
3 fresh red cayenne chilies, deseeded if you want
2 fresh red jalapeno chilies, deseeded if you want
2 fresh red scorpion chilies, deseeded if you want
1/2 of a 6 ounce package 1 foil pouch pectin

Preparation

Sterilize the jars and lids. Prepare the water canner.
Place the chilies into a blender or food processor and puree them with 1/2 cup of juice.
1.\t (be careful of your eyes HOT FUMES).
Combine all ingredients but pectin in a large pot.
Bring to a boil and boil for 10 minutes stirring constantly.
Stir in pectin stirring while boiling hard for 1 minute.
Remove from stove and skim foam.
Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
Adjust caps Process 10 minutes in boiling water canner.