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How To make Cassis Jelly


INGREDIENTS: 3 c Fresh currant juice, or
-fresh cranberry-apple Juice, or fine quality -commercially canned Unprocessed juice, strained 1 c Cassis
2 tb Lemon juice
3 1/4 c Sugar
3 oz Liquid pectin (1/2 bottle)
Servings: makes 4 - 1/2 pint jars Notes: A perfect garnish for poultry and game. A gourmet replacement in all desserts, sauces, or glazes calling for currant jelly. DIRECTIONS: Place fruit juice, cassis, lemon juice, and sugar in heavy saucepan over high heat. Bring to a boil, stirring constantly. Add liquid pectin and, stirring constantly, cook until mixture comes to a full, rolling boil. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin

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