Champagne jelly recipe in the canning category

: 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.