Combine one quart pomegranate juice and two chopped jalapeno peppers in a sauce pan. Simmer for ten minutes.

Strain the mixture into your jelly-making pan (a dutch oven works nicely), and add the sugar. Bring this mixture to a rolling boil, stirring to dissolve the sugar. Skim as needed.

Add the pectin and boil for exactly one minute. Skim the foam, and ladle into sterilized jelly jars. To be safe, process in a hot water bath for five minutes.

Label and enjoy!