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Champagne Jelly

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"This elegant jelly combines the crisp flavor of raspberry with the sparkle of Champagne."

List of Ingredients

◦ 3 cups bottled raspberry juice
◦ � cup lemon juice
◦ 3 tablespoons Ball Classic Pectin
◦ 4 cups sugar
◦ 1 � cups Champagne


Recipe

Combine the raspberry juice and the lemon juice in a large stainless-steel or enameled saucepan. Gradually stir in the pectin. Bring to a boil over high, stirring frequently. Add the 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 the Champagne. Skim the foam, if necessary.

Ladle the hot jelly into a hot jar, leaving �-inch headspace. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Makes about 6 (�-pint) jars