Champagne Jelly

1 pk (1 3/4-oz) powdered pectin
3/4 c Water
3 c Champagne or dry white wine
4 c Sugar

Thoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1 minute, stirring constantly. Reduce heat to medium and immediately add champagne and sugar. Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes. Remove from heat. Skim off foam with metal spoon if necessary. Pour quickly into hot sterilized half-pint jars. Seal at once with 1/8-inch hot paraffin or canning lids.

Serve with poultry or meat.

Makes about 6 half-pints

Printer friendly version: Champagne Jelly

Click Back to return here.