Champagne Blush Jelly

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READY IN: 24hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups raspberry juice
  • 14
  • 1
    (1 3/4 ounce) package pectin
  • 4
    cups sugar
  • 1 14
    cups champagne
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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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