No idea, but that's impressive canning! I know how much work it is. I have 17 quarts of tomato sauce so far, and it was hours and hours and hours of labor...

Did you look at the dave wilson site?

Here is a link that might be useful: dave wilson pomegranite list

Don't know the variety names, but the larger ones with thinner skin and deep colored juice are more tart and are the best for jams and jellies, The ones with more translucent fruit that is lighter is best for eating fresh. They are sweeter and not as bad for staining.

I've got the one called Wonderful. If picked early it's sweeter without the tangy flavor and later on as the season goes on it gets deeper red and the tangy taste.

I like to use a little red wine when I make pomegranate jelly.

I like to use a little red wine when I make pomegranate jelly.

Do you add the wine to the cook, or the jelly? ;^)

Making Pomegranate Jelly brings back memories. I had a Wonderful Pomegranate Tree and made Jelly and also Syrup for a good number of years. It was a learning process. I ended up using a blender to separate the juice from the seeds and then straining the juice in a very small gauge strainer. It is alot easier. Also learned how to peel and separate the seed pods from the main portions of pith. If you don't already have an easy method, keep experimenting until you find an easy way to separate seeds. I wish you good luck on the Jelly. It is delicious and everyone loves it. The color in the jar is amazing, too.