1 (1 3/4 ounce) package powdered pectin
3/4 cup water
3 cups champagne or dry white wine
4 cups granulated 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.
Yield: about 6 half-pints