Champagne Jelly

• 2 cups pink or white champagne
• 3 cups sugar
• 1 pouch Certo Liquid Pectin

1. MEASURE champagne into a medium saucepan.
2. ADD sugar to champagne and mix well.
3. PLACE saucepan over high heat and stir until mixture comes to a full boil.
4. IMMEDIATELY stir in liquid fruit pectin.
5. Bring to a full rolling boil and boil hard 1 minute.
6. SKIM off foam with a metal spoon and pour quickly into warm, sterilized jars filling up to 1/4 inch from rim.
7. SEAL while hot with sterilized 2-piece lids with new centres.

pink, sugar, pouch certo

Taken from www.kraftrecipes.com/recipes/champagne-jelly-86184.aspx (may not work)