Champagne Jelly
Description
Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d'oeuvres.
Ingredients
•
1 (750 milliliter) bottle dry champagne
•
4 cups sugar
•
2 tablespoons vinegar
•
1 (2 ounce) package dry pectin
Directions
1
Sterilize 5 half-pint jars. Set aside.
2
Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
3
Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.