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Recipe: Mimosa Jelly (with additional info)

Preserving - Jams, Jellies
Sorry about that!! Serves me right for trying to do this kind of thing late at night! Lets try that again:

Mimosa (Champagne) Jelly

2 C Champagne
1 C Orange Juice
4-1/4 C Sugar
1 box regular pectin

Measure champagne and orange juice into large saucepan. Measure sugar into a separate bowl. Stir pectin into champagne-juice mixture. Quickly bring to full rolling boil on high heat stirring constantly. Quickly stir in sugar. Return to full rolling boil and boil exactly 1 minute stirring constantly.
Remove from heat and skim off any foam. Ladle into clean half-pint or pint jars, add prepared lids and process in boiling water canner for 5 minutes.

re: amount of jelly
I'll hazard a guess and say roughly 6-7 cups of jelly as the recipe didn't specify. But you've got 4 C sugar and the liquids will be absorbed with the sugar so you'd be safe having 6-7 1-cup jars ready.
MsgID: 203829
Shared by: Kathy in Beautiful BC
In reply to: ISO: Kathy - re: Mimosa (Champagne) Jelly
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Recipes for special jams and jellies using champagne
  Joan
2 Recipe: Mimosa (Champagne) Jelly
  Kathy in Beautiful BC
3 ISO: Kathy - re: Mimosa (Champagne) Jelly
  maggie henning/St.Louis
4 Recipe: Mimosa Jelly (with additional info)
  Kathy in Beautiful BC
5 Thank You: Jams with Champagne
  Joan, Maine
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