2 cups (500 ml) pomegranate juice (4 to 6 large pomegranates)

1 box 57 g pectin crystals

11/2 cups (375 ml) sugar

In a small saucepan, bring pomegranate juice and pectin to a boil, stirring constantly until pectin is completely dissolved. Add sugar and simmer for 1 minute. Remove from heat and skim. Let cool.

Pour into five 125 ml (½ cup) sterilized jars. Refrigerate for about 6 hours or until jelly is set. Serve with cheese, pâté or even on toast. Keep for two weeks in the refrigerator or freeze.

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