Champagne Jelly Recipe

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Champagne Jelly Ingredients

1 package (1 3/4-oz) powdered pectin
3/4 cup water
3 cup champagne or dry white wine
4 cup sugar

A Recipe for
Champagne Jelly

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

Champagne Jelly

Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
Ambrose Bierce

Champagne Jelly Directions

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

Serves: 1

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Champagne Jelly Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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