- 3 cups sugar
- 2 cups pink Champagne
- 1 pouch (3 ounces) liquid fruit pectin
- In a Dutch oven, combine sugar and Champagne. Bring to a full rolling boil over high heat, stirring often. Stir in pectin. Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam if necessary. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 3 half-pints.
Originally published as Champagne Jelly in Taste of Home Christmas Annual Annual 2013, p66
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