Cassis Jelly

• 3 cups cranberry-apple juice
• 1 cup creme de cassis
• 2 tablespoons lemon juice
• 3 1/4 cups sugar
• 3 oz Liquid pectin ( liquid pectin

1. Place fruit juice, cassis, lemon juice, and sugar in heavy saucepan over high heat.
2. Bring to a boil, stirring constantly.
3. Add liquid pectin and, stirring constantly, cook until mixture comes to a full, rolling boil.
4. Boil for 1 minute.
5. Remove from heat and skim off foam with metal spoon.
6. Immediately pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).

cranberryapple juice, creme de cassis, lemon juice, sugar, liquid pectin

Taken from recipeland.com/recipe/v/cassis-jelly-36747 (may not work)