| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Preserves | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (1 3/4-oz) powdered pectin |
| 3/4 | c | Water |
| 3 | c | Champagne or dry white wine |
| 4 | c | Sugar |
INSTRUCTIONS
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. Makes about 6 half-pints From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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