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Champagne Jelly



  • 1 (1 3/4 ounce) package powdered pectin
  • 3/4 cup water
  • 3 cups champagne or dry white wine
  • 4 cups granulated sugar


  1. Thoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1 minute, stirring constantly.
  2. Reduce heat to medium and immediately add champagne and sugar. Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes.
  3. Remove from heat. Skim off foam with metal spoon if necessary.
  4. Pour quickly into hot sterilized half-pint jars. Seal at once with 1/8-inch hot paraffin or canning lids.
  5. Serve with poultry or meat.

Yield: about 6 half-pints

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