Food recipes
Champagne Jelly
Champagne Jelly
Ingredients:
3/4 cup water
3 cups champagne or dry white wine
4 cups granulated sugar
Directions:
Thoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1 minute,
stirring constantly. Reduce heat to medium and immediately add champagne and sugar. Keep mixture
just below boiling and stir until sugar is dissolved, about 5 minutes.
Remove from heat. Skim off foam with metal spoon if necessary. Pour quickly into hot sterilized
half−pint jars. Seal at once with 1/8−inch hot paraffin or canning lids. Serve with poultry or meat.
Makes about 6 half−pints.
Champagne Jelly 31
Cherry Almond Jelly
3 1/2 cups cherry juice (Cherry Juicy
Juice works fine)
Ingredients:
3/4 cup water
3 cups champagne or dry white wine
4 cups granulated sugar
Directions:
Thoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1 minute,
stirring constantly. Reduce heat to medium and immediately add champagne and sugar. Keep mixture
just below boiling and stir until sugar is dissolved, about 5 minutes.
Remove from heat. Skim off foam with metal spoon if necessary. Pour quickly into hot sterilized
half−pint jars. Seal at once with 1/8−inch hot paraffin or canning lids. Serve with poultry or meat.
Makes about 6 half−pints.
Champagne Jelly 31
Cherry Almond Jelly
3 1/2 cups cherry juice (Cherry Juicy
Juice works fine)
Printed from https://recipe.bluelayer.org/recipe/68472/champagne-jelly