Red Currant Pomegranate Cranberry Jelly, Reduced Sugar

"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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Ready In:
10hrs 35mins
Ingredients:
6
Yields:
8 half pints
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ingredients

  • 473.18 ml red currant juice (* --see Note below)
  • 473.18 ml unsweetened pomegranate juice
  • 473.18 ml unsweetened organic cranberry juice
  • 118.29 ml water
  • 1064.65 ml sugar
  • 1 box Sure-Jell, for lower sugar recipes (pink box)
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directions

  • 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.

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Reviews

  1. 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!
     
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RECIPE SUBMITTED BY

As my nickname might imply, one of my hobbies does have something to do with bikes. The motorized kind, I enjoy endurance motorcycle riding. I'm a big fan of car racing too, particularly the European stuff, road racing, and endurance car racing, not so much NASCAR, but no offense. The Beau and I get to take his car out once in a while for autocross and basically drive like speed demons and not get in trouble. I love driving in general and am one of the few nutz who enjoys shopping for cars. But I also love to cook. Believe it or not, my mom doesn't think I can cook. But she couldn't cook, so that's probably how she got on that track. My sister and I were latchkey kids and learned to help in the kitchen at a young age and I consider cooking a great outlet for my creative bits. I work full time but am in school on and off part time, plus try to keep up with current events and life in general, plus teach a weekly class to my co-workers, plus just hanging out with The Beau and all our good friends. Oh and I also pet/house-sit -- I used to do it for friends but recently hired on with a "company" and am now kinda one of their contractors. I'm a dog freak but don't have a good setup for dogs, so pet-sitting is how I get my dog fix. I have a kitty, she's 18 and at her age I figure she deserves a taste of whatever's on my plate.
 
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