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.
Difficulty: ................. beginners
Preparation: ............ about 35 minutes
Servings: ................. 40
1 (750 milliliter) bottle dry champagne
4 cups sugar
2 tablespoons vinegar
1 (2 ounce) package dry pectin
Health info:
Calories: 98 Total Fat: 0g Cholesterol: 0mg
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