Cassis jelly

Yield: 4 servings

Measure Ingredient
3 cups Fresh currant juice, or fresh cranberry-apple
\N \N Juice, or fine quality commercially canned
\N \N Unprocessed juice, strained
1 cup Cassis
2 tablespoons Lemon juice
3¼ cup Sugar
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

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