10 hrs 35 mins
10 hrs 15 mins
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.
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- 1Pour all juices and water into heavy cooking pot.
- 2In a small bowl, combine pectin and ¼ c sugar.
- 3Add to juices in pot and stir well.
- 4Bring to a boil over medium high heat, stirring constantly.
- 5After liquid comes to a boil, quickly add remaining sugar and mix in well.
- 6Bring mixture back to a hard rolling boil (a boil that cannot be stirred down) and boil for one minute.
- 7Remove from heat and quickly ladle hot liquid into sterilized jars.
- 8Screw on lids and process for 5 minutes in boiling water bath.
- 9Remove from bath and wait for lids to"pop".
- 10If all processed properly, let sit undisturbed for 24 hours before testing for gel.
- 11If 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.
- 12*Note: To make red currant juice, wash red currants well (you don't need to remove stems).
- 13Put berries in heavy cooking pot and add ½ cup water.
- 14Bring to a simmer, cover and cook for 10 minutes stirring occasionally.
- 15Pour cooked fruit into a jelly bag and let drip over bowl for several hours, or until done dripping.
- 16Don't try to coax the juice out quicker by squeezing the jelly bag or your jelly will come out cloudy.
- 174 pints of berries gave me 2 cups juice.
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Nutritional Facts for Red Currant Pomegranate Cranberry Jelly, Reduced Sugar
Serving Size: 1 (1566 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 455.6
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 12.8 mg
- Total Carbohydrate 118.1 g
- Dietary Fiber 0.5 g
- Sugars 112.4 g
- Protein 0.0 g
The following items or measurements are not included:
unsweetened organic cranberry juice