Champagne Jelly
Champagne Jelly is an easy dinner. Made with 3 c. sugar, 2 c. pink champagne and 1 (3 oz.) pkg. liquid pectin, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Combine sugar and champagne in large Dutch oven.
Cook over medium heat, stirring until sugar dissolves (do not boil).
Remove from heat; stir in liquid pectin.
Skim off foam with metal spoon. Quickly pour hot jelly into hot sterilized jars, leaving 1/4 inch of headspace; wipe jar rims.
Cover at once with metal lids and bands.
Process in boiling water bath 5 minutes.
Let stand 8 hours.
This jelly makes a nice party favor or gift.
Yield
5 half pints.
π· Perfect Pairings
Complete your meal with these
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