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ISO: Kathy - re: Mimosa (Champagne) Jelly

Misc.
In the recipe for champagne jelly when do you add the pectin? Also, how many half pints does this recipe make?

Thanks.

MsgID: 203828
Shared by: maggie henning/St.Louis
In reply to: Recipe: 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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