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5 servings
Ingredients:
1 (750 milliliter) bottle dry champagne 4 cups sugar2 tablespoons vinegar1 (2 ounce) package dry pectin
Instructions:
Sterilize 5 half-pint jars.Set aside.Pour the champagne into a large pot, and stir in water and vinegar.Bring to a full rolling boil, and stir in the pectin.Boil hard for one minute while stirring vigorously.Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.Wipe rims with a clean dry cloth, and seal with lids.Allow to cool to room temperature, then refrigerate.The jelly may take a few days to set.
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