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Champagne Blush Jelly

Source of Recipe


From "Ball Blue Book Guide to Preserving"



List of Ingredients



• 3 cups raspberry or cranberry-raspberry juice, fresh or bottled (without added calcium)
  
• ¼ cup lemon juice
  
• 6 Tbsp Ball Classic Pectin
  
• 4 cups sugar
  
• 1¼ cups Champagne (Champagne should be at room temperature)
  






Instructions



1. Combine raspberry juice, lemon juice, and pectin in a large saucepan. Bring mixture to a boil over medium-high heat, stirring to blend in pectin. Add sugar, stirring until sugar dissolves. Bring mixture to a rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat. Stir in Champagne. Skim off foam, if necessary.
   
   
2. Ladle hot jelly into a hot jar, leaving ¼ inch headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling water canner. Repeat until all jars are filled.
   
   
3. Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store.
   
   
   Makes about 6 half-pint jars