Red Currant Pomegranate Cranberry Jelly, Reduced Sugar

Total Time: 10 hrs 35 mins Preparation Time: 10 hrs 15 mins Cook Time: 20 mins

Ingredients

• 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)

Recipe

• 1 pour all juices and water into heavy cooking pot.
• 2 in a small bowl, combine pectin and ¼ c sugar.
• 3 add to juices in pot and stir well.
• 4 bring to a boil over medium high heat, stirring constantly.
• 5 after liquid comes to a boil, quickly add remaining sugar and mix in well.
• 6 bring mixture back to a hard rolling boil (a boil that cannot be stirred down) and boil for one minute.
• 7 remove from heat and quickly ladle hot liquid into sterilized jars.
• 8 screw on lids and process for 5 minutes in boiling water bath.
• 9 remove from bath and wait for lids to"pop".
• 10 if all processed properly, let sit undisturbed for 24 hours before testing for gel.
• 11 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.
• 12 *note: to make red currant juice, wash red currants well (you don't need to remove stems).
• 13 put berries in heavy cooking pot and add ½ cup water.
• 14 bring to a simmer, cover and cook for 10 minutes stirring occasionally.
• 15 pour cooked fruit into a jelly bag and let drip over bowl for several hours, or until done dripping.
• 16 don't try to coax the juice out quicker by squeezing the jelly bag or your jelly will come out cloudy.
• 17 4 pints of berries gave me 2 cups juice.