Champagne Jelly

Title: CHAMPAGNE JELLY

Categories: Jelly, Alcohol

Yield: 4 half-pints

2 c Champagne; very good

1 ts Lemon juice

2 T 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

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

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

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