| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Jams |
4 |
Servings |
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) |
INSTRUCTIONS
INGREDIENTS:
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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