Side Pannel
Cassis Jelly
Cassis Jelly
- Recipe Submitted by ADMIN on 09/26/2007
Category: Jams & Preserves, Desserts
Ingredients List
- 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)
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).
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).
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