Champagne Jelly - cooking recipe

Ingredients

3 c. sugar
2 c. pink champagne
1 (3 oz.) pkg. liquid pectin

Preparation

Combine sugar and champagne in large Dutch oven.
Cook over medium heat, stirring until sugar dissolves (do not boil).
Remove from heat; stir in liquid pectin.
Skim off foam with metal spoon. Quickly pour hot jelly into hot sterilized jars, leaving 1/4 inch of headspace; wipe jar rims.
Cover at once with metal lids and bands.
Process in boiling water bath 5 minutes.
Let stand 8 hours.
This jelly makes a nice party favor or gift.
Yield:
5 half pints.