Pomegranate Champagne Jelly - cooking recipe

Ingredients

3 cups pomegranate juice
1 1/2 cups champagne
1 lemon, juiced
3 cups sugar
1 (3 ounce) package dry low-sugar pectin

Preparation

Measure sugar. Place 1/4 cup of sugar in separate bowl and mix in pectin powder and set aside.
Combine pomegranate juice, champagne, and lemon juice in a large nonreactive pot. Bring to a gentle boil over medium-low heat, then turn up the heat until the mixture reaches a hard rolling boil. Add the sugar and bring the mixture back to a boil, stirring constantly.
Stir in the pectin sugar and bring the mixture back to a hard boil for exactly one minute.
Remove the jelly from the heat and ladle it into sterilized jars, leaving 1/4 inch head space.Process 5 minutes in a water bath canner.