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...

View full recipe at My Recipes


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