Pink Champagne Jelly
- 1 (1 3/4-ounce) package powdered fruit pectin
- 3 cups pink champagne
- ¾ cup water
- 4 cups sugar
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. Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace...