Champagne Jelly
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
Yield: 4 half-pints
2 cups champagne; very good
1 tsp lemon juice
2 tbsp pectin, powdered
3 cups sugar
Place champagne, lemon juice, and powdered pectin in heavy saucepan over high heat. Cook, stirring constantly, until mixture comes to a boil. Immediately add sugar. Cook, stirring constantly, until mixture reaches a full, rolling boil. Immediately remove from heat, skim off foam with metal spoon. Pour into sterilized jars and seal. Process in water bath canner for 10 minutes.
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
Yield: 4 half-pints
2 cups champagne; very good
1 tsp lemon juice
2 tbsp pectin, powdered
3 cups sugar
Place champagne, lemon juice, and powdered pectin in heavy saucepan over high heat. Cook, stirring constantly, until mixture comes to a boil. Immediately add sugar. Cook, stirring constantly, until mixture reaches a full, rolling boil. Immediately remove from heat, skim off foam with metal spoon. Pour into sterilized jars and seal. Process in water bath canner for 10 minutes.
MsgID: 204318
Shared by: Betsy at Recipelink.com
In reply to: ISO: Unique Jam, Jellies, Butters, Marmalades
Board: Canning and Preserving at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: Unique Jam, Jellies, Butters, Marmalades
Board: Canning and Preserving at Recipelink.com
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