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  Cassis Jelly
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 185
Ingredients:
INGREDIENTS:
3 cup Fresh currant juice, or fresh cranberry-apple
Juice, or fine quality commercially canned
Unprocessed juice, strained
1 cup Cassis
2 tbsp Lemon juice
3 1/4 cup Sugar
3 oz Liquid pectin (1/2 bottle)
Instructions:
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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