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C.H. Spurgeon
Champagne Jelly
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(0)
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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