POMEGRANATE CHAMPAGNE JELLY
Make and share this Pomegranate Champagne Jelly recipe from Food.com.
Provided by mary winecoff
Categories Jellies
Time 25m
Yield 7 half pints
Number Of Ingredients 5
Steps:
- Measure sugar. Place 1/4 cup of sugar in separate bowl and mix in pectin powder and set aside.
- 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.
- Stir in the pectin sugar and bring the mixture back to a hard boil for exactly one minute.
- 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.
Nutrition Facts : Calories 376.6, Fat 0.1, Sodium 3, Carbohydrate 88.7, Fiber 0.7, Sugar 86.1, Protein 0.2
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