| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jelly, Alcohol |
4 |
Half-pints |
INGREDIENTS
| 2 |
c |
Champagne; very good |
| 1 |
ts |
Lemon juice |
| 2 |
tb |
Pectin, powdered |
| 3 |
c |
Sugar |
INSTRUCTIONS
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
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Paradise~Manifest
<ausetkmt@concentric.net> on Aug 6, 1997
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