Champagne Jelly

Instructions

1. 1

   Thoroughly mix pectin and water in large saucepan.

2. 2

   Bring to boil over high heat and boil 1 minute, stirring constantly.

3. 3

   Reduce heat to medium and immediately add champagne and sugar.

4. 4

   Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes.

5. 5

   Remove from heat.

6. 6

   Skim off foam with metal spoon if necessary.

7. 7

   Pour quickly into hot sterilized half-pint jars.

8. 8

   Seal at once with 1/8-inch hot paraffin or canning lids.

9. 9

   Serve with poultry or meat.

10. 10

    Makes about 6 half-pints.