Measure champagne and orange juice into large heavy saucepan. Measure sugar into a separate bowl. Stir pectin into champagne-juice mixture. Quickly bring to a full rolling boil on high heat stirring constantly. Quickly stir in sugar. Return to a full rolling boil and boil exactly 1 minute stirring constantly.
Remove from heat and skim off any foam. Ladle into clean half-pint or pint jars, prepared lids and processing in boiling water bath for 5 minutes.
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 56 (8%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 31mg||10 %|
|Sodium 36mg||1 %|
|Potassium 153.1mg||4 %|
|Total Carbohydrate 138.5g||41 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 138.5g|
|Protein 7.8g||11 %|
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Calories per serving: 709
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