Cassis jelly

 
                                CASSIS JELLY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Jams
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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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