Recipe Pomegranate Jelly

In a large stainless steel saucepan, mix the sugar with the pomegranate and lemon juices. Bring the mixture to a boil over high heat, then immediately stir in the liquid pectin. Once it reaches a full rolling boil, continue boiling for exactly 30 seconds. Take the pan off the heat and remove any foam from the surface. Pour the liquid into hot, sterilized jars, leaving a 1/4-inch headspace. Seal the jars and process them in a boiling water canner for 5 minutes.