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Champagne Jelly

By: GONEZAP  
"Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d'oeuvres."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 231 people have saved this

Prep Time:
30 Min
Cook Time:
5 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 5 (8 ounce) jars
 

Ingredients

  • 1 (750 milliliter) bottle dry champagne
  • 4 cups sugar
  • 2 tablespoons vinegar
  • 1 (2 ounce) package dry pectin

Directions

  1. Sterilize 5 half-pint jars. Set aside.
  2. Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
  3. Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 98 | Total Fat: 0g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2005 by BETSYGIRL 
Turned out wonderful, but there are some mistakes in the directions which I figured out before... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2007 by Heather 
Very easy to make, turned out well, tasted wonderful. I used a decent quality sparkling wine... MORE

 
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