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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

â—¦ 3 cups bottled raspberry juice
â—¦ ¼ cup lemon juice
â—¦ 3 tablespoons Ball Classic Pectin
â—¦ 4 cups sugar
â—¦ 1 ¼ 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 ¼-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 (½-pint) jars