Recipe: Champagne Jelly

Title: Champagne Jelly
Categories: Toppings
Yield: 1 servings

1 pk (1 3/4-oz) powdered pectin 3 c Champagne or dry white wine
3/4 c Water 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

(C) 1992 The Los Angeles Times