Champagne jelly

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        Title: CHAMPAGNE JELLY
   Categories: Jelly, Alcohol
        Yield: 4 half-pints
  
        2 c  Champagne; very good
        1 ts Lemon juice
        2 T  Pectin, powdered
        3 c  Sugar
  
    Place champagne, lemon juice, and powdered pectin in heavy saucepan
    over high heat. Cook, stirring constantly, until mixture comes to a
    boil. Immediately add sugar. Cook, stirring constantly, until mixture
    reaches a full, rolling boil. Immediately remove from heat, skim off
    foam with metal spoon, and pour into hot sterilized jars. Vacuum seal
    (hot water bath method, or can be refrigerated up to 6 weeks).
  
    Notes: A wonderful bite to spread on tea breads, scones, or biscuits.
    A superb coating on white or pound cake, to be covered with a
    bittersweet chocolate glaze. Or try it as a glaze on broiled fruits
    for a brunch treat. (My notes: this would be a good substitute for
    the apple jelly called for as a glaze on fruit tarts & other fruit
    desserts. Try Domaine Ste-Michelle for the champagne-method sparkling
    wine--at about $6/750 ml bottle it's a real bargain--and wonderful to
    drink as well).
  
    Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
  
    From: Sallie Krebs
  
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