Yield: 1 servings
|1 pack||(1 3/4-oz) powdered pectin|
|3 cups||Champagne or dry white wine|
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 ⅛-inch hot paraffin or canning lids.
Serve with poultry or meat.
Makes about 6 half-pints
(C) 1992 The Los Angeles Times