“Served with poultry or meat this jelly is excellent. Response to request”
READY IN:
35mins
YIELD:
6 half pints
UNITS:
US

Ingredients Nutrition

Directions

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

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