CHAMPAGNE JELLY
Make and share this Champagne Jelly recipe from Food.com.
Provided by TishT
Categories Jellies
Time 35m
Yield 6 half pints
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 640.7, Sodium 23.1, Carbohydrate 143.9, Fiber 0.7, Sugar 134.3, Protein 0.1
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