Champagne Blush Jelly - cooking recipe

Ingredients

3 cups raspberry juice
1/4 cup lemon juice
1 (1 3/4 ounce) package pectin
4 cups sugar
1 1/4 cups champagne

Preparation

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine raspberry juice and lemon juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in champagne. Skim off foam if necessary.
Ladle hot into hot jars leaving 1 /4 inch. Wipe rim. Center lid on jar. Apply band until it's fingertip tight.
Process in a boiling boiling water canner for 10 minutes, adjusting for altitude. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.