date:Sep 24, 2012
for this recipe, so refrigerate the leftovers up to 4 months to use in future jelly-making.
In a large non-aluminum pot, combine the pomegranate juice, pomegranate molasses (if using), lemon juice and 4 teaspoons of well-mixed calcium water. Stir together with a wooden spoon; put the pot over medium-high heat and bring to a boil.
Meanwhile, whisk together the sugar and the 4 teaspoons pectin in a large bowl.
When the juice mixture begins to boil, slowly pour in the sugar-pectin mixture, using