Cassis Jelly
Grrrrrgh!
Course : Jelly
From: HungryMonster.com
Serves: 4
 

Ingredients:

3 cups fresh currant juice or cranberry-apple juice -- or fine quality canned unprocessed juice -- strained
1 cup cassis
2 tablespoons lemon juice
3 1/4 cups sugar
3 ounces liquid pectin -- (1/2 bottle)
 

Preparation:

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. 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