The pomegranate jelly would be a great idea for you to use your extra pomegranates and create something incredibly tasty.
5 1/4 cups fresh pomegranate juice
1 packet plus 3 tablespoons less or no-sugar needed powdered pectin
1/4 cup lemon juice
2 cups sugar
Put a few small ceramic dish into the freezer.
In a non-reactive saucepan, heat pomegranate juice and lemon juice over high heat. Bring to a boil. Skim any of the white foam/impurities from the top. Reduce heat to medium-high, and add the powdered pectin. Whisk until all of the pectin has dissolved. Add the sugar, increase the heat to high, and bring to a boil while whisking until the sugar has dissolved. [I prefer my jam/jelly a little more tart than sweet, so adjust the sweetness or tartness to your liking.] Let it continue to boil for an additional two minutes.
Take out one of the ceramic dishes from the freezer. Ladle a small teaspoonful of the jelly onto the cold dish and put it back into the freezer for one minute. Remove the dish from the freezer and draw your finger through the jelly. If the jelly does not close up the channel, then it’s ready. [If you prefer your jelly a little more firmer, add a little more pectin.]
If processing, pour hot preserves mixture into a hot, sterile 1/2-pint glass canning jars, filling jar to within 1/4-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Boil at 180 to 185 degrees F, and process, covered, 10 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place, up to one year.
Makes five 1/2 pint jars.
This recipe was found in https://rx4foodies.wordpress.com/2011/11/27/long-overdue-blog-post-and-homemade-pomegranate-jelly/