To extract the pomegranate juice, break apart the pomegranates, removing the peel and white membranes. Place the arils (fruit covered seeds) in a saucepan with 1/2 cup water. Bring it to a boil, mashing the fruit to encourage them to release their juices. Strain through cheesecloth or a jelly bag. (Alternately, use bottled pomegranate juice.)

Pour the pomegranate juice into a deep saucepan. Add the pectin and lemon juice (but don't add the sugar yet). Bring the mixture to a boil for 1 minute.

Add the sugar, stirring to combine. Return the mixture to a boil and boil hard for 1 minute (it will foam up, be sure to use a deep pot).

After 1 minute at a hard boil, turn off the heat and ladle the jelly into prepared jars leaving 1/4 inch headspace.

Seal with 2 part lids.

To can pomegranate jelly, prepare a water bath canner before beginning. Process the jars for 10 minutes before removing them to cool on a towel on the counter. After 24 hours check seals. Store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars should maintain quality on the pantry shelf for 12-18 months.

(Canning is optional, it's perfectly fine to make this as a refrigerator or freezer jam without canning. It should last several weeks in the refrigerator or up to 6 months in the freezer. Allow the jars to cool completely on the counter, and then move to the refrigerator or freezer for storage.)