Combine the pomegranate juice, lemon juice, and pectin into a very tall pot.
Bring to a boil over high heat and cook for 30 seconds.
Carefully Stir in the sugar.
Return to a rolling boil and allow the jelly to cook to 220 degrees or until it passes the freezer test, 30 seconds to 1 minute.
Place in freezer jars or seal in canning jars according to the instructions on your canner.
Notes
Cook your jelly until it reaches 220 degrees F OR passes the freeze test.
What is the jelly freezer test?I use the “freezer test” to see if my jelly is done cooking and set. For this, simply place a small spoonful of boiling jelly onto a small plate. Place in the freezer for just a few minutes. Remove and see if it has set.