Champagne jelly

Yield: 1 servings

Measure Ingredient
1 pack (1 3/4-oz) powdered pectin
¾ cup Water
3 cups Champagne or dry white wine
4 cups 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 ⅛-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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