Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Preserves

  4. Yield: 1 servings

  5. 1 pk (1 3/4-oz) powdered pectin

  6. 3/4 c Water

  7. 3 c Champagne or dry white wine

  8. 4 c Sugar

  9. Thoroughly mix pectin and water in large saucepan. Bring to boil over high

  10. 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

  11. foam with metal spoon if necessary. Pour quickly into hot sterilized

  12. half-pint jars. Seal at once with 1/8-inch hot paraffin or canning lids.

  13. Serve with poultry or meat. Makes about 6 half-pints --


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