Combine raspberry juice, lemon juice and pectin in a large sauce pot.
Bring to a rolling boil, stirring constantly.
Add sugar and return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove fronh heat.
Skim foam if necessary.
Stir in champagne.
Pour hot into hot sterilized jars, leaving 1/4-inch head space.
Process 5 minutes in boiling water bath.