Search
by Ingredient

Champagne Jelly

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by lacko

Serve with poultry or meat.

YIELD

servings

PREP

?

COOK

15 min

READY

15 min

Ingredients

1 ¾ 50.6
OUNCES ML/G FRUIT PECTIN, DRY
¾ 177
CUP ML WATER
3 7.1E+2
CUPS ML CHAMPAGNE
or white wine, dry *
4 946
CUPS ML SUGAR

Directions

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 ⅛ inch hot paraffin or canning lids.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 813 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 70g 70%
Dietary Fiber 1g 4%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Email this recipe