Cassis Jelly

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Title: Cassis Jelly
Yield: 4 Servings
Categories: Desserts, Jams


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

From Gemini's MASSIVE MealMaster collection at