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Champagne and Grape Jelly

Source of Recipe


Country Living






List of Ingredients



• 1 bottle champagne
  
• 2 cups white grape juice
  
• 11 cups sugar
  
• 2 tsp unsalted butter
  
• 4 Tbsp lime juice
  
• 2 pouches liquid fruit pectin (3/4 cup)
  
• 1-1/2 cups red grape juice
  
• Zest of 1 lime
  






Instructions



1. Make the champagne jelly:
   Combine 2 cups champagne, white grape juice, and 7 cups sugar in a large saucepan over high heat. Bring to a rolling boil, and add 1 teaspoon butter, 2 tablespoons lime juice, and 1 pouch pectin. Boil for exactly 1 minute and remove from heat. Sterilize ten 1/2-pint jars. Ladle the hot mixture into the hot jars so that each jar is half full. Cover until set, 2 to 12 hours.
   
   
2. Make the grape jelly:
   Combine remaining champagne, sugar, lime juice, red grape juice, and zest in a large saucepan over high heat. Bring to a boil and stir in the remaining butter and pectin, and cook for exactly 1 minute. Carefully pour over the top of the champagne jelly, leaving 1/4-inch headspace.
   
   
3. Securely cap each jar and process using the boiling-water canning method for 5 minutes. Store in a cool, dark pantry for up to 1 year.
   
   Makes ten 1/2-pint jars.