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Champagne Blush Jelly

Quick.easy.cooking's picture
Ingredients
  Raspberry juice 3 Cup (48 tbs) (bottled)
  Lemon juice 1⁄4 Cup (4 tbs)
  Powdered pectin 1 3⁄4 Ounce (1 package)
  Sugar 4 Cup (64 tbs)
  Champagne 1 1⁄4 Cup (20 tbs)
Directions

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.
Adjust caps.
Process 5 minutes in boiling water bath.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Raspberry

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