Fruit Jellies

The following recipes all use the same directions:

Pomegranate Jelly (makes ~6 half pint jars)
3 ½ cups pomegranate juice
1 package (1.75 oz) regular powdered fruit pectin
5 cups granulated sugar

Red Raspberry Jelly (makes ~6 half pint jars)
4 cups red raspberry juice
4 tbsp lemon juice
1 package (1.75 oz) powdered fruit pectin
5 ½ cups sugar

Blackberry Jelly (makes ~5 half pint jars)
3 ½ cups blackberry juice
2 tbsp lemon juice
1 package (1.75 oz) regular powdered fruit pectin
5 cups sugar

Strawberry Jelly (makes ~5 half pint jars)
3 ½ cups strawberry juice
1 package (1.75 oz) regular powdered fruit pectin
4 ½ cups sugar

Elderberry Jelly (makes ~5 half pint jars)
3 cups elderberry juice
4 tbsp lemon juice
1 package (1.75 oz) powdered fruit pectin
4 ½ cups sugar

Peach Jelly (makes ~5 half pint jars)
3 cups peach juice
½ cup lemon juice
1 package (1.75 oz) powdered fruit pectin
5 cups sugar

Pear Jelly (makes ~6 half pint jars)
4 cups pear juice
2 tbsp lemon juice
1 package (1.75 oz) powdered fruit pectin
5 ½ cups sugar

Plum Jelly (makes ~8 half pint jars)
5 ½ cups plum juice
1 package (1.75 oz) powdered fruit pectin
7 ½ cups sugar

Directions
1.) Prepare canner, jars, and lids.
2.) Place pomegranate juice in a large, deep stainless steel saucepan. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for one minute. Remove from heat and quickly skim off foam.
3.) Quickly place hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
4.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off heat. Remove canner lid. Wait five minutes, then remove jars, cool and store.