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Prepare 3 pint-sized canning jars, as per normal canning procedures. In a large kettle, combine the pomegranate juice, lemon juice, and pectin. Over high heat, bring to a rolling boil, stirring constantly. Add the sugar and stir to blend; bring to a second rolling boil; then boil exactly 2 minutes. Remove jelly from heat immediately when time is up. Let stand a minute to allow foam to form; then carefully remove the foam. Pour hot jelly quickly into hot jars, filling jars to within about 1/8-inch of tops. Carefully wipe off rim of jar. Put lid on each jar as it is filled, screwing band on as tightly as you comfortably can. Cool jars away from drafts on a towel. Makes 3 pints.
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