Ingredients
- 2 c. Champagne, very good
- 1 tsp Lemon juice
- 2 Tbsp. Pectin, powdered
- 3 c. Sugar
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Champagne Jelly
Servings: 4
Directions
- Place champagne, lemon juice, and powdered pectin in heavy saucepan over high heat. Cook, stirring constantly, till mix comes to a boil.
- Immediately add in sugar. Cook, stirring constantly, till mix reaches a full, rolling boil. Immediately remove from heat, skim off foam with metal spoon, and pour into warm sterilized jars. Vacuum seal (warm water bath method, or possibly can be refrigerated up to 6 weeks).
- Notes: A wonderful bite to spread on tea breads, scones, or possibly biscuits.
- A superb coating on white or possibly lb. cake, to be covered with a bittersweet chocolate glaze. Or possibly try it as a glaze on broiled fruits for a brunch treat.
- (My notes: this would be a good substitute for the apple jelly called for as a glaze on fruit tarts & other fruit desserts. Try Domaine Ste-Michelle for the champagne-method sparkling wine-at about $6/750 ml bottle it's a real bargain-and wonderful to drink as well).
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