Cassis Jelly

1. 1

   Place fruit juice, cassis, lemon juice, and sugar in heavy saucepan over high heat.

2. 2

   Bring to a boil, stirring constantly.

3. 3

   Add liquid pectin and, stirring constantly, cook until mixture comes to a full, rolling boil.

4. 4

   Boil for 1 minute.

5. 5

   Remove from heat and skim off foam with metal spoon.

6. 6

   Immediately pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).

No additional tips available.