Champagne Jelly

4 Half-pints

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Champagne Jelly Ingredients

2 c Champagne; very good	2 tb Pectin, powdered
1 ts Lemon juice	3 c Sugar

Instructions for Champagne Jelly

Place champagne, lemon juice, and powdered pectin in heavy saucepan over high heat. Cook, stirring constantly, until mixture comes to a boil. Immediately add sugar. Cook, stirring constantly, until mixture reaches a full, rolling boil. Immediately remove from heat, skim off foam with metal spoon, and pour into hot sterilized jars. Vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks). Notes: A wonderful bite to spread on tea breads, scones, or biscuits. A superb coating on white or pound cake, to be covered with a bittersweet chocolate glaze. Or try it as a glaze on broiled fruits for a brunch treat. (My notes: this would be a good substitute for the apple jelly called for as a glaze on fruit tarts & other fruit desserts. Try Domaine Ste-Michelle for the champagne-method sparkling wine--at about $6/750 ml bottle its a real bargain--and wonderful to drink as well). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Krebs Posted to TNT - Prodigys Recipe Exchange Newsletter by Paradise~Manifest on Aug 6, 1997

Main Ingredient: PorkCuisine: Uncategorized