---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHAMPAGNE JELLY
 Categories: Preserves
      Yield: 1 servings
 
      1 pk (1 3/4-oz) powdered pectin
    3/4 c  Water
      3 c  Champagne or dry white wine
      4 c  Sugar
 
  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
 
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