Year End Recipe of the week: Champagne Jelly

I wanted to find the perfect recipe to ring in the new year and I do believe this one will do the trick!
What could be more appropriate than some crackers cheese and champagne jelly?

This is an old vintage Oxmoor House canning recipe from 1985 and I hope you will enjoy trying it any time of year!

Pink Champagne Jelly

Yield 5 half pints

Ingredients:

• 3 cups pink champagne
• 3/4 cup water
• 1 (1 3/4-ounce) package powdered fruit pectin
•  4 cups sugar

How to Make It

Step 1:

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.

Step 2:

Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace.

Cover with metal lids, and screw bands hand tight.

Process in boiling-water bath 10 minutes.  (adjust time for your altitude)

Allow jars to sit on a dry towel away from drafts undisturbed and cool overnight to seal the jars.


Don't forget to label and date your jars!  Get your supply of custom canning sticker labels at my specialty shop The Jelly Jar. 

Buy this sticker HERE