Recipe by bikerchick
This was a mistake gone good. I wanted to make red currant jelly but there weren't quite enough currants for sale at the farmer's market where I buy my produce during the summer. So I bought all they had and thought I'd figure out the rest when I saw how much juice came from my purchase. I came up with 2 cups of currant juice from the 4 pints I bought, then just supplemented with first the pomegranate juice I had on hand, then some cranberry juice, then finally a little bit of water to get to the 6 1/2 cups of juice I needed. You could change the proportions to suit your needs or tastes, using all of one kind of juice or less or more of another juice, you just need 6 1/2 cups total juice for this recipe. Prep time includes time to make juice from berries so about 10 hours can be subtracted for this step if you are using juice already made. Typically jelly recipes call for you to check for gel 24 hours after processing but mine were a little 'squishy' the next day, then set up great after I forgot about them for a little while, just make sure your seals are good before putting them aside. Great on English Muffins, but also good as a meat accompaniment or used as a glaze on Cornish Game Hens. The brilliant red colour makes it nice for gift giving, too.
Top Review by Saeriu
This is wonderful! I bought 2 pomegranates and used enough store bought apple/raspberry juice to 4 cups. In other jelly recipes where I have used Certo, it usually called for no more than 4c fluid so I was nervous about using the full 6.5c posted. It set perfectly. Otherwise I made no other adjustments. The flavor was very delicate and amazing; the color is that of rubies. I will probably give a couple jars away during the holidays-but not all of them. Thanks for posting this recipe!
- 2 cups red currant juice (* --see Note below)
- 2 cups unsweetened pomegranate juice
- 2 cups unsweetened organic cranberry juice
- 1⁄2 cup water
- 4 1⁄2 cups sugar
- 1 box Sure-Jell, for lower sugar recipes (pink box)
Directions See How It's Made
- Pour all juices and water into heavy cooking pot.
- In a small bowl, combine pectin and ¼ c sugar.
- Add to juices in pot and stir well.
- Bring to a boil over medium high heat, stirring constantly.
- After liquid comes to a boil, quickly add remaining sugar and mix in well.
- Bring mixture back to a hard rolling boil (a boil that cannot be stirred down) and boil for one minute.
- Remove from heat and quickly ladle hot liquid into sterilized jars.
- Screw on lids and process for 5 minutes in boiling water bath.
- Remove from bath and wait for lids to"pop".
- If all processed properly, let sit undisturbed for 24 hours before testing for gel.
- If some of your jars did not process properly, refer to your pectin box for re-processing or put in your refrigerator and treat as open jar of jelly, using within one month.
- *Note: To make red currant juice, wash red currants well (you don't need to remove stems).
- Put berries in heavy cooking pot and add ½ cup water.
- Bring to a simmer, cover and cook for 10 minutes stirring occasionally.
- Pour cooked fruit into a jelly bag and let drip over bowl for several hours, or until done dripping.
- Don't try to coax the juice out quicker by squeezing the jelly bag or your jelly will come out cloudy.
- 4 pints of berries gave me 2 cups juice.