Ingredients
40
40 servings
- •1 (750 milliliter) bottle dry champagne
- •4 cups sugar
- •2 tablespoons vinegar
- •1 (2 ounce) package dry pectin
Instructions
- Sterilize 5 half-pint jars. Set aside.
- 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.
- 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 Facts
Per 40 servings
- Calories: 93
- Carbohydrate: 21g
- Sugar: 20g
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