Separate the pomegranate seeds from the membranes and skin.
In a heavy saucepan, cover pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice, about 5 minutes.
Strain through cheesecloth into a bowl, pressing the juice from the seeds. Discard seeds.
Measure the strained pomegranate juice and add an equal amount of sugar.
Pour into saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
Cool to room temperature. Store in the refrigerator.