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  Champagne Jelly
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 158
Ingredients:
1 package (1 3/4-oz) powdered pectin
3/4 cup Water
3 cup Champagne or dry white wine
4 cup Sugar
Instructions:
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.
Makes about 6 half-pints
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