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Champagne-Pomegranate Jelly

Source of Recipe


From "Better Homes & Gardens Jams and Jellies"



List of Ingredients



• 1½ cups champagne or sparkling white wine
  
• 1¼ cups pomegranate juice
  
• ¼ cup lemon juice
  
• 1 (1.75-ounce) package regular powdered fruit pectin or 6 tablespoons classic powdered fruit pectin
  
• 4½ cups sugar
  
• ½ tsp butter
  






Instructions



1. In a 6-quart heavy pot combine the first four ingredients (through pectin). Bring mixture to a full rolling boil, stirring constantly. Stir in the sugar and butter. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
   
   
2. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a ¼ inch headspace. Wipe jar rims; adjust lids and screw bands.
   
   
3. Process filled jars in a boiling water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
   
   
   Makes 5 half-pint jars