Red Currant Pomegranate Cranberry Jelly, Reduced Sugar

Recipe by bikerchick
READY IN: 10hrs 35mins


  • 2
    cups red currant juice (* --see Note below)
  • 2
    cups unsweetened pomegranate juice
  • 2
    cups unsweetened organic cranberry juice
  • 12
    cup water
  • 4 12
    cups sugar
  • 1
    box Sure-Jell, for lower sugar recipes (pink box)


  • 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.