Champagne jelly
Champagne jelly recipe in the canning category
Recipe ingredients:
- 1, 1 3/4 ounces, package powdered pectin
- 3/4 cup water
- 3 cups champagne or dry white wine
- 4 cups granulated sugar
Recipe method:
- 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.
Tags: champagne, jelly, recipe, canning, recipes, cooking