Champagne Blush Jelly
- Ready In:
- 24hrs 30mins
- Ingredients:
- 5
- Yields:
-
6 8-oz jars
ingredients
- 3 cups raspberry juice
- 1⁄4 cup lemon juice
- 1 (1 3/4 ounce) package pectin
- 4 cups sugar
- 1 1⁄4 cups champagne
directions
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Combine raspberry juice and lemon juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in champagne. Skim off foam if necessary.
- Ladle hot into hot jars leaving 1 /4 inch. Wipe rim. Center lid on jar. Apply band until it's fingertip tight.
- Process in a boiling boiling water canner for 10 minutes, adjusting for altitude. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
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