Champagne Jelly

Ingredients

• Servings: 5
• 1 (750 milliliter) bottle dry champagne
• 4 cups sugar
• 2 tablespoons vinegar
• 1 (2 ounce) package dry pectin

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 35 mins


• Sterilize 5 half-pint jars. Set aside.
• Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
• Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.