Cassis Jelly
Yield
4 servingsPrep
15 minCook
10 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cranberry-apple juice
|
* |
| 1 | cup |
creme de cassis
|
* |
| 2 | tablespoons |
lemon juice
|
|
| 3 ¼ | cups |
sugar
|
|
| 3 oz Liquid pectin ( |
liquid pectin
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cranberry-apple juice
|
* |
| 237 | ml |
creme de cassis
|
* |
| 3E+1 | ml |
lemon juice
|
|
| 769 | ml |
sugar
|
|
|
liquid pectin
|
* |
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).
