Begin by cutting open 5-6 ripe pomegranates and carefully removing the seeds into a large saucepan. Add 1/2 cup of water and simmer over medium heat for about 10 minutes, mashing the seeds occasionally to release their juices. Once the juice starts to flow freely, strain the mixture through cheesecloth into a bowl.

In a large, deep saucepan, pour in the freshly strained pomegranate juice, ensuring you have around 4 1/2 to 5 1/2 cups. Add 1/4 cup of lemon juice, and sprinkle in the pectin. Stir these ingredients together gently and bring the mixture to a boil over medium-high heat.

Once the mixture is boiling, gradually stir in the sugar, ensuring it completely dissolves. This process can take about 3-5 minutes; continue stirring vigorously until no granules remain. Bring the mixture back to a rolling boil for exactly 1 minute.

Carefully ladle the hot pomegranate jelly into cleaned and sterilized jars, filling them to about 1/4 inch from the top. Wipe the rims of the jars with a clean cloth to remove any residue.

Prepare a water bath canner by filling it with enough water to cover the jars by about an inch. Process the jars in the boiling water bath for 10 minutes, ensuring the water remains at a gentle boil.

After 24 hours, check the seals of your pomegranate jelly jars; they should be nicely sealed. Store jars in a cool, dark pantry for 12-18 months.