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Champagne Jelly

When I hosted a Christmas open house, each guest left with a batch of my blush-colored jelly. It was a hit! Plus, it’s made with just pink champagne, sugar and fruit pectin. —Gail Sheppard, Somerville, Alabama
  • Total Time
    Prep: 15 min. Process: 10 min.
  • Makes
    about 3 half-pints

Ingredients

  • 3 cups sugar
  • 2 cups pink champagne
  • 1 pouch (3 ounces) liquid fruit pectin

Directions

  • In a Dutch oven, combine sugar and champagne. Bring to a full rolling boil over high heat, stirring often. Stir in pectin. Boil for 1 minute, stirring constantly.
  • Remove from the heat; skim off foam if necessary. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
2 tablespoons: 111 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 26g carbohydrate (25g sugars, 0 fiber), 0 protein.

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