Champagne Jelly

Recipes Ingredients:

1 pk (1 3/4-oz) powdered pectin
3 c Champagne or dry white wine
3/4 c Water
4 c Sugar

Recipe Instructions:

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. Makes about 6 half-pints (C) 1992 The Los Angeles Times