Champagne Blush Jelly Recipe
Ingredients
| 3 cups bottled raspberry juice | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| 1 package powdered pectin | ||
| Sugar | 4 Cup (16 tbs) | |
| Champagne | 1 1/4 Cup (16 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.
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.
Chef
