RED CURRANT POMEGRANATE CRANBERRY JELLY, REDUCED SUGAR

Steps:

• 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.