Red Currant Pomegranate Cranberry Jelly, Reduced Sugar - cooking recipe

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)

Preparation

Pour all juices and water into heavy cooking pot.
In a small bowl, combine pectin and 1/4 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 1/2 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.