Champagne Jelly

Recipe View 20 mins Prepare your canning equipment: Sterilize 5 half-pint jars and their lids in boiling water for 10 minutes. Keep them hot until ready to fill. (Preparation: 20 minutes)

Recipe View 5 mins In a large, heavy-bottomed pot, combine the champagne, sugar, and vinegar. Stir well to dissolve the sugar. (5 minutes)

Recipe View 10 mins Bring the mixture to a full, rolling boil over high heat, stirring constantly to prevent scorching. (10 minutes)

Recipe View 2 mins Once boiling vigorously, quickly stir in the dry pectin, ensuring it's fully incorporated. (2 minutes)

Recipe View 1 mins Continue to boil hard for exactly 1 minute, stirring vigorously and constantly. This is crucial for proper setting. (1 minute)

Recipe View 3 mins Remove the pot from the heat immediately. Skim off any foam that may have formed on the surface using a metal spoon. (3 minutes)

Recipe View 10 mins Carefully ladle the hot jelly into the sterilized jars, leaving approximately 1/2 inch of headspace at the top of each jar. (10 minutes)

Recipe View 5 mins Wipe the rims of the jars clean with a damp cloth. Place the sterilized lids on the jars and screw on the bands until fingertip-tight. (5 minutes)

Recipe View 20 mins Process the jars in a boiling water bath for 10 minutes to ensure a secure seal. (Processing: 20 minutes)

Recipe View Remove the jars from the water bath and let them cool completely on a wire rack. You should hear a 'pop' as the lids seal. (Cooling: several hours)

Recipe View Once cooled, check the seals. If a lid flexes when pressed, it is not properly sealed and should be refrigerated. Refrigerate the sealed jars; the jelly will continue to set over the next few days.