Recipe: Mimosa Jelly (with additional info)

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.