Champagne Jelly Recipe

Ingredients
<br>- 1 (750 milliliter) bottle dry champagne
<br>- 4 cups sugar
<br>- 2 tablespoons vinegar
<br>- 1 (2 ounce) package dry pectin
<br><p></p>Directions
<br>step 1: Sterilize 5 half-pint jars. Set aside.
<br>step 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.
<br>step 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.
<br>


Ingredients
- 1 (750 milliliter) bottle dry champagne
- 4 cups sugar
- 2 tablespoons vinegar
- 1 (2 ounce) package dry pectin

Directions
step 1: Sterilize 5 half-pint jars. Set aside.
step 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.
step 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.

Mastodon Share