Title: CHAMPAGNE JELLY
  Categories: Preserves
       Yield: 1 Servings
  
       1 pk (1 3/4-oz) powdered pectin
     3/4 c  Water
       3 c  Champagne or dry white wine
       4 c  Sugar
  
   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
   1/8-inch hot paraffin or canning lids. Serve with poultry or meat.
   Makes about 6 half-pints
  
 

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