Champagne Jelly

"Served with poultry or meat this jelly is excellent. Response to request"
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Ready In:
6 half pints




  • Thoroughly mix pectin and water in large saucepan.
  • Bring to boil over high heat and boil 1 minute, stirring constantly.
  • Reduce heat to medium and immediately add champagne and sugar.
  • Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes.
  • Remove from heat.
  • Skim off foam with metal spoon if necessary.
  • Pour quickly into hot sterilized half-pint jars.
  • Seal at once with 1/8-inch hot paraffin or canning lids.
  • Serve with poultry or meat.

Questions & Replies

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  1. lovely recipe! Thanks so much for sharing it.
  2. Great recipe.


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