Mary & Martha's Kitchen Recipe

Category	Jellies and Jams
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Champagne Jelly Recipe 1 pk (1 3/4-oz) powdered pectin 3/4 c Water 3 c Champagne or dry white wine 4 c Sugar 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. Makes about 6 half-pints

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<h1>Champagne Jelly</h1> <h2>Recipe</h2><p> <P>1 pk (1 3/4-oz) powdered pectin <P>3/4 c Water <P>3 c Champagne or dry white wine <P>4 c Sugar <P>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. Makes about 6 half-pints <div><a href='http://www.maryandmarthaskitchen.com/Champagne_Jelly/11076/' title='Champagne Jelly Recipe'>Champagne Jelly Recipe</a></div>

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