Champagne Jelly

Ingredients:

1 pk (1 3/4-oz) powdered pectin
3/4 c Water
3 c Champagne or dry white wine
4 c Sugar

Method:

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