Pomegranate Champagne Jelly

This recipe comes from the blog Hitchhiking to Heaven.

• Ready In: 25 mins
• Yields: 7 half pints

Ingredients

• 3  cups pomegranate juice
• 1 1⁄2 cups  champagne
• 1  lemon, juiced
• 3  cups sugar
• 1 (3 ounce) package  dry low-sugar pectin

Directions

1. Measure sugar. Place 1/4 cup of sugar in separate bowl and mix in pectin powder and set aside.
2. Combine pomegranate juice, champagne, and lemon juice in a large nonreactive pot. Bring to a gentle boil over medium-low heat, then turn up the heat until the mixture reaches a hard rolling boil. Add the sugar and bring the mixture back to a boil, stirring constantly.
3. Stir in the pectin sugar and bring the mixture back to a hard boil for exactly one minute.
4. Remove the jelly from the heat and ladle it into sterilized jars, leaving 1/4 inch head space.Process 5 minutes in a water bath canner.