Champagne Jelly

| Next >>

Title: Champagne Jelly
Yield: 4 Half-pints
Categories: Jelly, Alcohol


2 c Champagne; very good
1 ts Lemon juice
2 tb Pectin, powdered
3 c Sugar

Place champagne, lemon juice, and powdered pectin in heavy saucepan over
high heat. Cook, stirring constantly, until mixture comes to a boil.
Immediately add sugar. Cook, stirring constantly, until mixture reaches a
full, rolling boil. Immediately remove from heat, skim off foam with metal
spoon, and pour into hot sterilized jars. Vacuum seal (hot water bath
method, or can be refrigerated up to 6 weeks).

Notes: A wonderful bite to spread on tea breads, scones, or biscuits.
A superb coating on white or pound cake, to be covered with a bittersweet
chocolate glaze. Or try it as a glaze on broiled fruits for a brunch treat.
(My notes: this would be a good substitute for the apple jelly called for
as a glaze on fruit tarts & other fruit desserts. Try Domaine Ste-Michelle
for the champagne-method sparkling wine--at about $6/750 ml bottle it's a
real bargain--and wonderful to drink as well).

Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8

From: Sallie Krebs

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Paradise~Manifest
on Aug 6, 1997