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Pink Champagne Jelly

Yield 5 half pints

Ingredients

  • 3 cups pink champagne
  • 3/4 cup water
  • 1 (1 3/4-ounce) package powdered fruit pectin
  • 4 cups sugar

How to Make It

  1. Combine champagne, water, and powdered pectin in a flat bottomed kettle; bring to a rolling boil, stirring constantly. Add sugar; return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat; skim off foam.

  2. Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.

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