Apple Jelly Cassis

1. 1

   Quarter the apples and simmer in the water in a covered pot until reduced to a pulp.

2. 2

   Drip through a jelly bag overnight.

3. 3

   (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.)

4. 4

   The next day, measure 6 cups of juice into a large preserving kettle.

5. 5

   (If the juice is insufficient, add water.)

6. 6

   Add the sugar and bring to a boil over high heat, stirring constantly until the sugar is dissolved.

7. 7

   Continue to boil until a thermometer registers 220 or until the juice thickens and sheets from the side of the spoon (i.e., when the last 2 drops on the spoon run together).

8. 8

   Remove from the heat, skim the top and stir in the cassis.

9. 9

   Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin.

10. 10

    When the paraffin has hardened, cover the glasses and store.

* Per serving · 4 servings · Values may vary.

No additional tips available.