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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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
Directions
Step 1
Rinse the red currants and cranberries under cold water. If using fresh pomegranate juice, extract the juice from pomegranates and set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Store sealed jars in a cool, dark place for up to one year. Refrigerate once opened and use within 2-3 weeks.
Nutrition Facts
| Serving size | (1750.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1786.9 |
| Total Fat 2.5g | 0% |
| Saturated Fat 0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 32.8mg | 0% |
| Total Carbohydrate 460.5g | 0% |
| Dietary Fiber 31.9g | 0% |
| Total Sugars 397.3g | |
| Protein 7.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 204.8mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 2227.2mg | 0% |
Source of Calories