Champagne jelly
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Recipe by: juffroet
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 pk (1 3/4-oz) powdered pectin 3 c Champagne or dry white wine
3/4 c Water 4 c Sugar
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
(C) 1992 The Los Angeles Times
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