Pomegranate molasses

I used Alton Brown's recipe. Can anyone ever go wrong with any of his recipes? Took no time to cook or make. Careful however it does not become hard. Though still tasty. Sort of like candy.

Pomegranate Syrup or Molasses

adapted from 
Alton Brown
 
Serves:
1 1/2 cups syrup or 1 cup molasses

Ingredients
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

Directions
For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.