Red Currant Pomegranate Cranberry Jelly Reduced Sugar
Capture the vibrant essence of winter berries with this delightful Red Currant Pomegranate Cranberry Jelly, made with reduced sugar for a lighter, fruit-forward flavor. This jewel-toned jelly combines the tangy brightness of red currants, the tartness of cranberries, and the rich, antioxidant-packed pomegranate juice to deliver a perfectly balanced spread. Using low-sugar pectin allows the natural fruit flavors to shine, while the minimal amount of added sugar keeps it guilt-free and delicious. Perfect for pairing with morning toast, scones, or even as a glaze for roasted meats, this easy semi-homemade recipe is made in under an hour and stores beautifully for up to a year. Bursting with nutrients and flavor, it’s your go-to homemade jelly for any season!
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Recipe Information
Ingredients
- 2 cups Red currants (fresh or frozen)
- 2 cups Pomegranate juice (unsweetened)
- 2 cups Cranberries (fresh or frozen)
- 1.5 cups Granulated sugar
- 3 tablespoons Low sugar pectin
- 1 cup Water
Instructions
Rinse the red currants and cranberries under cold water. If using fresh pomegranate juice, extract the juice from pomegranates and set aside.
In a large pot, combine red currants, cranberries, and water. Bring to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the fruit softens and breaks down.
Strain the mixture through a fine mesh sieve or a jelly bag into a large bowl, pressing gently to extract as much juice as possible. Discard the solids.
Return the strained juice to the pot and add the pomegranate juice. Stir well, then sprinkle in the low sugar pectin and whisk vigorously to combine.
Bring the mixture to a boil over medium-high heat, stirring frequently. Once boiling, gradually add the sugar while continuing to stir. Return the mixture to a rolling boil and cook for 1-2 minutes, stirring constantly.
Test the jelly for readiness by placing a small spoonful onto a chilled plate. If it wrinkles when pushed with a finger, it is ready. If not, boil for an additional minute and retest.
Once ready, remove the pot from heat and skim off any foam. Carefully ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean and screw the lids on tightly.
Process the jars in a boiling water bath for 10 minutes to seal them. Remove the jars and let cool completely on a towel-lined surface. Check that seals have formed by pressing down on the centers of the lids; they should not pop back.
Store sealed jars in a cool, dark place for up to one year. Refrigerate once opened and use within 2-3 weeks.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 460.5 g | 167% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 397.3 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
