Champagne jelly
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Champagne jelly
  Preserves  
Last updated 6/12/2012 12:47:02 AM. Recipe ID 7584. Report a problem with this recipe.
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      Title: Champagne jelly
 Categories: Preserves
      Yield: 1 Servings
 
      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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Recipe ID 7584 (Apr 03, 2005)

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