Champagne Jelly
INGREDIENTS:
2 c Champagne; very good
1 ts Lemon juice
2 tb Pectin, powdered
3 c Sugar
2 c Champagne; very good
1 ts Lemon juice
2 tb Pectin, powdered
3 c Sugar
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).
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).