Recipe of Champagne Jelly - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: CHAMPAGNE JELLY
Categories : Preserves
Serving size: 1 servings 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 -----