Champagne jelly
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (1 3/4-oz) powdered pectin |
| ¾ | cup | Water |
| 3 | cups | Champagne or dry white wine |
| 4 | cups | Sugar |
Directions
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