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    You are in: Home / Recipes / Champagne Blush Jelly Recipe
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    Champagne Blush Jelly

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    30 mins

    24 hrs

    LaJuneBug's Note:

    From Ball website (www.freshpreserving.com).

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    Ingredients:

    Yield:

    8-oz jars

    Units: US | Metric

    • 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:

    1. 1
      Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
    2. 2
      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.
    3. 3
      Ladle hot into hot jars leaving 1 /4 inch. Wipe rim. Center lid on jar. Apply band until it's fingertip tight.
    4. 4
      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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    Nutritional Facts for Champagne Blush Jelly

    Serving Size: 1 (1205 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 586.2
     
    Calories from Fat 0
    70%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 19.2 mg
    0%
    Total Carbohydrate 142.9 g
    47%
    Dietary Fiber 0.7 g
    3%
    Sugars 133.9 g
    535%
    Protein 0.1 g
    0%

    The following items or measurements are not included:

    raspberry juice

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