Cassis Jelly
Cassis Jelly, a jellies and jams recipe with simple ingredients and a clear method. Home cooking from the Soumac recipe library.
Cassis Jelly
Ingredients
- INGREDIENTS: 3 c Fresh currant juice, or
Method
- -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).
More Jellies And Jams recipes
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- Apple Strawberry Jelly
- Carbonated Beverage Jelly
- Chipotle Rubbed Cowboy Steak with Jalapeno Jelly
- Cooked Strawberry Jelly . Certo Liquid
- Currant Jelly