Cassis Jelly Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 ounce: Liquid pectin, 1/2 bottle
Directions:
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
Source from luhu.jp
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
Source from luhu.jp