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Cassis jelly
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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| Free recipe:
Cassis jelly
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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