Champagne Jelly
Serve with poultry or meat.
Yield
servingsPrep
?Cook
15 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | ounces |
fruit pectin, dry
|
|
| ¾ | cup |
water
|
|
| 3 | cups |
champagne
or white wine, dry |
*
|
| 4 | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 50.6 | ml/g |
fruit pectin, dry
|
|
| 177 | ml |
water
|
|
| 7.1E+2 | ml |
champagne
or white wine, dry |
*
|
| 946 | 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.
