2 c Champagne; very good
1 ts Lemon juice
2 T 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).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
