This recipe comes from The University of California site:

Pomegranate Jelly-

4 cups prepared juice (the juice from 6-8 large fully ripe pomegranates)
7½ cups sugar
2 pouches liquid Fruit Pectin (Certo®)
1. Thoroughly mix sugar into juice in saucepan. Place over high heat and bring to a boil,
stirring constantly.
2. At once stir in fruit pectin. Then bring to a full rolling boil and boil hard for l minute,
stirring constantly.
3. Remove from heat and skim off foam with metal spoon.
4. Ladle quickly into clean warm or room temperature jars, filling to within l/8 inch of tops.
5. Wipe jar rims and threads.
6. Cover with lids that have been treated according to the manufacturer’s directions. Secure
ring bands.
7. Process in a water bath canner for l5 minutes.
8. Remove from the canner and let cool undisturbed for 24 hours. Wash off jars and remove
ring bands from the sealed jars. Label and date Store in a dark, draft free space.