Cassis Jelly

Directions

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).