Pomegranate Apple Jelly is a delicious jelly…plus it’s very easy to make. Don’t double the recipe because it won’t set correctly, so you’ll need to make multiple batches if you have a lot of juice.

2 cups pomegranate juice
1 ½ cups apple juice
5 cups sugar
1 box pectin

Combine the pectin and juices in a large, heavy-bottom pot (keeps the sugar and juice from burning). Bring to a boil and let boil for approximately 3 minutes. Add the sugar all at once. Bring to a rolling boil that cannot be stirred down for 1 minute.

Ladle hot jelly into hot sterilized jars, leaving ¼-inch headspace.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.