champagne jelly
(1 rating)
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I made this one year as Christmas gifts and when I made the jelly I poured it in wine and champagne glasses, sealed it with paraffin then whipped cooled paraffin with a hand mixer and topped off the glasses. Looked like foam!
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(1 rating)
Ingredients For champagne jelly
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1 (13/4oz) pkgpowdered pectin
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3/4 cwater
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3 cchampagne or dry white wine
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4 cgranulated sugar
How To Make champagne jelly
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1Thoroughly 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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