Yield: 4 servings
|3 cups||Fresh currant juice, or fresh cranberry-apple|
|Juice, or fine quality commercially canned|
|Unprocessed juice, strained|
|2 tablespoons||Lemon juice|
|3 ounces||Liquid pectin (1/2 bottle)|
Servings: makes 4 - ½ 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