Red Currant Pomegranate Cranberry Jelly Reduced Sugar Recipe

Name: Red Currant Pomegranate Cranberry Jelly Reduced Sugar
Prep time: 60 min
Cook time: 635 min
Total time: 695 min
Yield: Serves 1 or more
Ingredients: Currant Juice; Unsweetened Pomegranate Juice; Unsweetened Organic Cranberry Juice; 1/2 cup water; 6 cups granulated sugar; Sure Jell

Transform a market mishap into a culinary masterpiece! This vibrant, reduced-sugar jelly starts with a base of sweet red currants, then bursts with the tangy notes of pomegranate and cranberry. A happy accident led to this unique blend – and now you can recreate it! Adjust the fruit juice ratios to your liking; this recipe is incredibly versatile. Perfect for English muffins, savory meats, or as a dazzling glaze for Cornish game hens. The stunning ruby red color makes it an unforgettable gift. Prepare to be amazed by the depth of flavor and the ease of this recipe.

Prep Time 60 mins

Cook Time 635 mins

Calories 455.7 kcal

Protein 0g

Rating 5.0 (1 Reviews)

Red Currant Pomegranate Cranberry Jelly Reduced Sugar

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Red Currant Pomegranate Cranberry Jelly Reduced Sugar

Currant Juice
Unsweetened Pomegranate Juice
Unsweetened Organic Cranberry Juice
1/2 cup water
6 cups granulated sugar
Sure Jell

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How to Make Red Currant Pomegranate Cranberry Jelly Reduced Sugar

Gather all ingredients. If using fresh currants, begin by juicing them. This may take approximately 10 hours, depending on your method and amount of fruit (reduce prep time if starting with pre-made juice).
In a large saucepan, combine 2 cups red currant juice, 2 cups pomegranate juice, 2 cups cranberry juice, and 1/2 cup water (adjust quantities of each juice to your preference, totaling 6 1/2 cups of liquid).
Add 6 cups of sugar and stir until completely dissolved. Bring mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking.
Once boiling, continue to boil hard and rapidly for exactly 10 minutes, stirring occasionally. Use a candy thermometer to ensure the temperature reaches 220°F (104°C).
Remove from heat and skim off any foam that may have formed on the surface.
Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, and place lids and rings on jars.
Process jars in a boiling water bath for 10 minutes (adjust processing time based on altitude).
Remove jars from canner and let cool completely. Check for a good seal (lids should not flex).
Allow to sit for at least 24 hours (longer is okay). The jelly may initially seem slightly soft, firming up considerably over time. Your patience will be rewarded!
Once fully set, enjoy your delicious homemade jelly!