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Cassis Jelly

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      Title: CASSIS JELLY
 Categories: Desserts, Jams
      Yield: 4 Servings
 
           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)
 
  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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