Champagne Jelly

1. 1

   Combine sugar and champagne in large Dutch oven.

2. 2

   Cook over medium heat, stirring until sugar dissolves (do not boil).

3. 3

   Remove from heat; stir in liquid pectin.

4. 4

   Skim off foam with metal spoon. Quickly pour hot jelly into hot sterilized jars, leaving 1/4 inch of headspace; wipe jar rims.

5. 5

   Cover at once with metal lids and bands.

6. 6

   Process in boiling water bath 5 minutes.

7. 7

   Let stand 8 hours.

8. 8

   This jelly makes a nice party favor or gift.

9. 9

   5 half pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.