Pomegranate freezer jelly

I recently switched out our kitchen oven to a glass-top model, which means I can no longer use my old metal stock pot on it.  I have a new, aluminum stock pot on order and coming soon, but unfortunately my pomegranates needed to be dealt with NOW, so I was forced to make freezer jelly instead of jelly preserved in a water bath canner.  

Immediate action item

The good news is that freezer jelly is exactly the same as regular jelly -- it tastes just as good and, in the case of pomegranate jelly, may even extend its shelf life past a few months (pomegranate jelly tends to lose color and become runny within about 6 months, I have heard).  The other good thing is that freezer jelly is MUCH easier to make, since you are skipping the water-bath step.  The only down side is that you need room in your freezer to store it.  But if you have a chest freezer, like us, its no problem.

Can deliciously check this off the to-do list now

First, get four cups of pomegranate juice, either by juicing the fruit yourself, or by buying some in the market ( I inherited a pomegranate tree when we bought this new house, so I did the former).  Once you have your juice, strain it and set it in a large pot on the stove, adding one and-a-half boxes of pectin, and cook to a full, roiling boil (one that can't be stirred down).  Next, add a quarter-cup of lemon juice and 6 cups of sugar.  Bring back to a full boil for one minute and then remove from heat, stirring constantly.  Ladle the hot jelly into jars, place lids on, and when they are cool enough, put in your freezer.  They should keep for at least six months, possibly more.  Just thaw out a jar and refrigerate it whenever you want some around.

Very easy way to deal with having lots and lots of pomegranates!