Canning Recipes

Cassis Jelly
Amount Measure Ingredient -- Preparation Method

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

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).

This recipe yields 4 half-pint jars

Comments: A perfect garnish for poultry and game. A gourmet replacement
in all desserts, sauces, or glazes calling for currant jelly.

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