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Pomegranate Champagne Jelly

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“This recipe comes from the blog Hitchhiking to Heaven.”
READY IN:
25mins
YIELD:
7 half pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Measure sugar. Place 1/4 cup of sugar in separate bowl and mix in pectin powder and set aside.
  2. Combine pomegranate juice, champagne, and lemon juice in a large nonreactive pot. Bring to a gentle boil over medium-low heat, then turn up the heat until the mixture reaches a hard rolling boil. Add the sugar and bring the mixture back to a boil, stirring constantly.
  3. Stir in the pectin sugar and bring the mixture back to a hard boil for exactly one minute.
  4. Remove the jelly from the heat and ladle it into sterilized jars, leaving 1/4 inch head space.Process 5 minutes in a water bath canner.

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