How to Make Champagne Jelly
- 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 1/8-inch hot paraffin or canning lids. Serve with poultry or meat.
Makes about 6 half-pints.