Champagne Jelly

★★★★★ 1 Review
myday2play avatar
By Goldene Springer
from Paradise, CA

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!

Ingredients

  •   1 (13/4oz) pkg
    powdered pectin
  •   3/4 c
    water
  •   3 c
    champagne or dry white wine
  •   4 c
    granulated sugar
ADVERTISEMENT

How To Make

  • 1
    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.

Categories & Tags for Champagne Jelly:

ADVERTISEMENT