Mary & Martha's Kitchen Recipe

Category	Jellies and Jams
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Cassis Jelly Recipe 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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<h1>Cassis Jelly</h1> <h2>Recipe</h2><p> <P>INGREDIENTS: 3 c Fresh currant juice, or <P>-fresh cranberry-apple Juice, or fine quality -commercially canned Unprocessed juice, strained 1 c Cassis <P>2 tb Lemon juice <P>3 1/4 c Sugar <P>3 oz Liquid pectin (1/2 bottle) <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Cassis_Jelly/11075/' title='Cassis Jelly Recipe'>Cassis Jelly Recipe</a></div>

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