Champagne Jelly - cooking recipe

Ingredients

1 (1 3/4 ounce) package dry pectin
3/4 cup water
3 cups champagne or 3 cups dry white wine
4 cups sugar

Preparation

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.