• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Cassis Jelly

  • Recipe Submitted by on

Category: Jams & Preserves, Desserts

 Ingredients List

  • 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).

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