Cut the pomegranates in half and remove the arils, discarding the white membrane.
2
Press the arils through a juicer or crush them gently in a bowl, then strain the juice through a fine-mesh sieve.
3
Measure 4 cups of juice into a wide, heavy-bottomed saucepan.
4
Stir in the sugar and lemon juice.
5
Bring to a gentle boil over medium heat, stirring until the sugar dissolves.
6
Lower the heat and simmer uncovered, stirring occasionally, for about 60–75 minutes, until the juice has reduced to roughly 1 cup and coats the back of a spoon.
7
Watch closely toward the end to prevent scorching.
8
Remove from the heat; the molasses will thicken more as it cools.
9
If it becomes too thick, stir in a little warm water.
10
Cool completely, transfer to a clean jar, cover, and refrigerate.