Cassis Jelly Recipe - Cooking Index
Cassis Jelly Recipe - Cooking Index
| Ingredients | ||
| 3 cups | 711ml | Fresh currant juice - or |
| Cranberry-apple | ||
| Juice - or fine quality | ||
| Canned | ||
| Unprocessed juice - strained | ||
| 1 cup | 237ml | Cassis |
| 2 tablespoons | 30ml | Lemon juice |
| 3 1/4 cups | 643g / 22oz | Sugar |
| 3 oz | 85g | 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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.